Homemade Almond Torrone Gelato

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 4 large egg yolks 4 large egg yolks
• 1/2 cup (75g) toasted almonds, roughly chopped 1/2 cup (75g) toasted almonds, roughly chopped
• 1/2 cup (100g) honey 1/2 cup (100g) honey
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, cream, and 1/2 cup of sugar. Heat over medium heat until it reaches a simmer, stirring occasionally.
2. 2.
   In a separate bowl, whisk the egg yolks and remaining 1/4 cup of sugar until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. 5.
   Remove the saucepan from heat and stir in the almond extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6. 6.
   In the meantime, prepare the torrone by combining the honey and 1/4 cup of sugar in a saucepan. Heat over medium heat until the mixture reaches 300°F (150°C) on a candy thermometer, stirring occasionally.
7. 7.
   Remove the torrone mixture from heat and quickly stir in the toasted almonds. Pour the mixture onto a parchment-lined baking sheet and let it cool completely.
8. 8.
   Once the gelato base is chilled, churn it in an ice cream maker according to the manufacturer's instructions.
9. 9.
   While the gelato is churning, break the torrone into small pieces.
10. 10.
    In the last few minutes of churning, add the torrone pieces to the gelato and let them mix evenly.
11. 11.
    Transfer the gelato to a lidded container and freeze for at least 4 hours or until firm.
12. 12.
    Serve the almond torrone gelato in bowls or cones and enjoy the creamy, nutty goodness!

Treat your ingredients with care...

• Almonds — Make sure to toast the almonds before adding them to the torrone for a richer flavor and crunchier texture.

Tips & Tricks

• For a more pronounced almond flavor, you can add a few drops of almond extract to the torrone mixture as well.
• If you don't have an ice cream maker, you can pour the gelato base into a shallow dish and freeze it. Every 30 minutes, remove it from the freezer and vigorously stir it with a fork to break up any ice crystals until it reaches a creamy consistency.
• Feel free to experiment with different types of nuts in the torrone, such as pistachios or hazelnuts, for a unique twist.

Serving advice

Serve the almond torrone gelato in chilled bowls or cones to keep it from melting too quickly. For an extra touch, drizzle some warm honey over the gelato and sprinkle with toasted almond slivers.

Presentation advice

Garnish each serving of almond torrone gelato with a small piece of torrone on top to showcase the delicious crunchy element of the dessert. Dust the gelato with a sprinkle of powdered sugar for an elegant finishing touch.