CookEat Recipe
Almond Milk Gelato
A delicate gelato of freshly extracted sweet almond milk and cream, scented with orange blossom.
Method
Steps
Step 1
Gather the ingredients: 150 g sweet almonds; 200 g caster sugar; 800 ml water; 200 ml pasteurized cream; 1 teaspoon food-grade orange blossom water.
Step 2
Boil the sugar and water for 10 minutes. Let the syrup cool enough to handle safely. Blanch and peel the sweet almonds, drain well and grind extremely finely with a few tablespoons of the syrup.
Step 3
Mix the almond paste into the remaining syrup. Pass through a clean loosely woven food-safe cloth and squeeze thoroughly into a clean bowl. If the residue still seems rich in almond milk, grind it again with some of the already extracted liquid and squeeze again; do not add extra water. Discard the exhausted almond residue.
Step 4
Stir the cream and orange blossom water into the extracted almond liquid. Cool promptly over an ice-water bath and refrigerate within 2 hours. Cover and chill at 4°C or colder for about 2–3 hours until thoroughly cold. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, working in batches if needed for its capacity. Freeze in a covered container at −18°C for about 2–3 hours until firm and serve in small glasses. Keep any remainder frozen.
Step 5
Coriander variation: omit the orange blossom water. Lightly crush 1 teaspoon coriander seeds and add them to the sugar and water before the 10-minute boil. Strain out the seeds, then use the infused syrup to grind and extract the same 150 g sweet almonds. Mix in the same 200 ml cream, cool, chill, churn and freeze as above.
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