Almond Stracciatella Gelato
Ingredients
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon almond extract
- ½ cup high quality semisweet chocolate melted over a double boiler
- ¼ cup marcona almonds coarsely chopped
Instructions
- Place milk, cream, and sugar into a heavy medium saucepan.
- Place the mixture over medium-high heat and whisk constantly until sugar is completely dissolved. Do not allow mixture to boil.
- Remove from heat and pour mixture into a heatproof bowl set over an ice water bath. Whisk in the vanilla and almond extracts until well blended.
- Allow the mixture to cool for approximately 10 minutes and then remove bowl from over ice water bath and cover bowl with plastic wrap.
- Chill in the refrigerator until completely cold.
- Process the gelato in an ice cream maker.
- While the gelato is processing, make the chocolate shards.
- Line a sheet pan with wax paper. Spread the melted chocolate thinly over the wax paper using a small offset spatula.
- Chill until chocolate is hard.
- Roll the wax paper until the chocolate breaks into shards or tiny pieces. If the wax paper tears, just break the chocolate away from it. Place the chocolate shards in a bowl.
- Once the gelato is processed, pour it into a large mixing bowl and, using a rubber spatula, quickly fold in the shards of chocolate and the marcona almonds.
- Pack the mixture into an airtight container and freeze overnight.
Notes
Makes approximately 3 cups