CookEat Recipe
Torrone Gelato
Vanilla gelato with candied pumpkin and citron, toasted almonds and unroasted pistachios.
Method
Steps
Step 1
Gather the ingredients: 1 litre pasteurized whole milk; 250 g caster sugar; 4 egg yolks; 1 teaspoon vanilla extract; 40 g ready-to-eat red candied pumpkin; 30 g candied citron peel; 30 g blanched sweet almonds; 20 g shelled unsalted pistachios.
Step 2
Beat the yolks with the sugar and gradually stir in the milk. Cook gently in a heavy saucepan, stirring continuously, until it coats a spoon and reaches about 80–82°C, at least 74°C throughout, without boiling. Add the vanilla near the end. Cool promptly over an ice-water bath, keeping water out of the food, and refrigerate within 2 hours. Cover and chill at 4°C or colder until thoroughly cold, about 2–3 hours.
Step 3
Blanch and peel the pistachios, dry them and divide each into about three pieces. Chop the blanched almonds into small pieces about the size of a vetch seed, roughly 4–5 mm, and toast gently in a dry pan until golden. Let cool completely. Cut the candied citron into thin little slivers and the red candied pumpkin into slightly larger small cubes.
Step 4
Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, dividing into batches if needed for the machine’s capacity. When the custard is well frozen by churning, fold in all the cooled almonds, pistachios, citron and pumpkin so they are evenly distributed. Transfer to a covered freezer-safe container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and keep the rest frozen without letting it melt.
Step 5
Egg-free variation: omit all 4 yolks. Boil the full litre of milk with the 250 g sugar gently for 30 minutes, stirring frequently to prevent scorching. Add the vanilla, cool promptly, chill, churn and fold in the same prepared nuts and candied fruits before freezing as above. This version uses the reduced sweet milk instead of custard; do not top it back up to a litre after boiling.
Step 6
For the source’s preferred sugar-toasted almond preparation, take 1 tablespoon sugar, about 15 g, from the measured 250 g rather than adding extra. Heat the peeled chopped almonds with that reserved sugar and 1 teaspoon water, stirring continuously until they colour. Take off the heat and carefully stir in another teaspoon water to stop further browning, avoiding steam and splashes. Pour through a heatproof metal strainer over the remaining 235 g sugar, so the drained syrup joins that sugar. Use this sugar and syrup in the custard, or in the egg-free milk mixture, and cool the drained nuts fully before folding them into the churned gelato. All other quantities and steps stay the same.
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