This creamy smooth Mandorla Gelato (Almond) is made with sweet almond paste, egg yolks, and heavy cream and ready in 4 hours 50 minutes. The rich custard base slowly churns into a thick, velvety frozen dessert that coats the back of a spoon. I find making my own gelato at home incredibly rewarding.
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Why This Classic Works
Making authentic Italian ice cream at home always intimidated me until I understood the importance of the custard base. I used to rush the tempering process and ended up with scrambled eggs instead of a smooth liquid.
Now I take my time whisking the hot milk into the yolks very slowly. This technique creates a rich texture that rivals any gelateria in Rome.
Mandorla Gelato (Almond) Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 7 oz (200g) almond paste, crumbled
- 1/2 tsp pure almond extract
- 1/4 tsp kosher salt
How To Make Mandorla Gelato (Almond)
- Heat the Dairy: In a medium saucepan, combine milk, heavy cream, half the sugar, and salt over medium heat until steaming but not boiling.
- Whisk the Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar and crumbled almond paste until pale and well combined.
- Temper the Eggs: Slowly pour one cup of the hot dairy mixture into the egg yolks while whisking constantly to prevent scrambling.
- Cook the Custard: Pour the tempered egg mixture back into the saucepan and cook over low heat until it thickens enough to coat the back of a spoon, about 5 minutes.
- Chill and Churn: Strain the base into a bowl, stir in the almond extract, and chill in the fridge for at least 4 hours. Churn in an ice cream maker according to manufacturer instructions.
Recipe Tips
- Use high-quality almond paste: Cheap almond paste contains artificial fillers that ruin the authentic nutty flavor of the base.
- Chill thoroughly: A cold base churns faster and produces smaller ice crystals, resulting in a creamier final texture.
- Do not boil the custard: Boiling will curdle the egg yolks and leave your mixture grainy.
What To Serve With Mandorla Gelato
Serve this creamy dessert alongside crisp biscotti or an almond flour cake for a nice textural contrast. It also pairs wonderfully with a shot of hot espresso for an easy affogato.
How To Store
Store the gelato in an airtight, freezer-safe container with a piece of parchment paper pressed directly against the surface. It will keep well in the freezer for up to two weeks before losing its creamy consistency.
FAQs
Can I use almond milk instead of regular dairy? Substituting almond milk will make an icy dessert rather than a creamy one, as it lacks the necessary fat.
Why is my gelato hard as a rock? Home freezers are colder than commercial gelato cases. Let it sit at room temperature for 10 minutes before scooping.
Do I need an ice cream maker? Yes, an ice cream maker is essential for churning air into the mixture and breaking up ice crystals.
Can I use marzipan instead of almond paste? Marzipan is much sweeter and has less almond content, so the flavor will be completely different.
Nutrition
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 85mg
- Total Carbohydrate: 25g
- Protein: 6g
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Mandorla Gelato (Almond)
6
servings20
minutes7
hours10
minutes7
hours30
minutesMandorla Gelato (Almond) features creamy smooth textures using rich almond paste, fresh egg yolks, and heavy cream. Ready in 4 hours 50 minutes, this authentic Italian frozen treat brings a taste of the gelateria to your home kitchen.
Ingredients
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
4 large egg yolks
7 oz (200g) almond paste, crumbled
1/2 tsp pure almond extract
1/4 tsp kosher salt
Directions
- 1. Heat the Dairy: In a medium saucepan, combine milk, heavy cream, half the sugar, and salt over medium heat until steaming but not boiling.
- 2. Whisk the Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar and crumbled almond paste until pale and well combined.
- 3. Temper the Eggs: Slowly pour one cup of the hot dairy mixture into the egg yolks while whisking constantly to prevent scrambling.
- 4. Cook the Custard: Pour the tempered egg mixture back into the saucepan and cook over low heat until it thickens enough to coat the back of a spoon, about 5 minutes.
- 5. Chill and Churn: Strain the base into a bowl, stir in the almond extract, and chill in the fridge for at least 4 hours. Churn in an ice cream maker according to manufacturer instructions.
