Almond Stracciatella Gelato

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