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Orange Almond Gelato
Orange Almond Gelato
This Orange Almond Gelato combines zesty and juicy with toasty and nutty to create a surprisingly comforting, remarkable frozen treat. It will charm your taste buds at the first spoonful!
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As much as I like combining flavors in a creative way when I make gelato, I also often go back to tried-and-true classics. Though it may sound like a humble ingredient combination, this orange almond gelato is a timeless combination. After I made it for the first time, it instantly rose to the top of my list of favorite gelati flavors.
Orange and almonds are frequent pals in the sweet world. You’ll find them together in cakes, biscotti, and candies all over Italy’s cafés and pastry shops. But I find it to be especially striking in gelato form: of course, there’s the bright flavor of orange in there—a sure winner in my citrus-loving heart—but also the creamy, toasty flavor of almonds. The combination of almond and orange is surprisingly comforting, familiar yet remarkable. It inevitably charms taste buds at the first spoonful.
Though there are a lot of “flashier” gelato flavors to choose from, but I challenge you to give this orange almond gelato flavor a try. It’s wonderful served with juicy orange segments, with ripe summer fruits such as strawberries and apricots, and with any and all cakes.
Helpful Tips for Making Orange Almond Gelato
Toast those almonds up!
Though it may sound like an annoying extra step, toasting the almonds makes the hugest difference in flavor. Don’t skip it! Also, make sure to pick skin-on almonds to get a beautifully flecked gelato. The almond skin doesn’t make a difference in taste though, so if you have blanched almonds on hand, go ahead and use them.
Take a shortcut and use store-bought almond butter
Fan of an especially great store-bought almond butter? Feel free to skip the almond toasting and grinding steps and use that product instead. Make sure the butter is 100% almonds (no added oil, salt, or sugar) and has an extra-smooth consistency.
Keep that orange zest in
Many orange almond gelato recipes instruct to strain the gelato custard to discard the orange zest, but I recommend you keep it in. It’ll fully blend into the mixture as you process it and you’ll enjoy 100% of the zest’s sweet, aromatic flavor.
Temper almond gelato before serving
Always remember to bring orange almond gelato to room temperature 15 to 20 minutes before serving. One of the defining factors of gelato is that it is kept and served at a warmer temperature than ice cream is. This gives gelato its signature creamy texture and allows flavors to shine brighter. It also makes this orange almond gelato much easier to scoop and serve.
Additional Ressource: A Guide to Making Italian Ice Cream at Home
If you’ve never made gelato before, don’t miss my detailed guide to making Italian ice cream at home. The guide contains ALL the information and tips I’ve gathered through 20 years of gelato-making. You’ll learn what sets gelato apart from American-style ice cream, the difference between a classic gelato base and a Sicilian-style gelato base, why you do need an ice cream maker to make the best Italian ice cream, and get access to all of my colorful gelato recipes in a single spot. Happy churning!
Video Masterclass
If you enjoy watching cooking classes, don’t miss my free gelato video masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. You’ll even learn how to make dairy-free, vegan gelato! In short, it’s a comprehensive, colorful class that will quickly turn you into a gelato master. Watch Now!
Orange Almond Gelato Recipe
Ingredients
- 1 batch Classic Gelato Base (preferred) or Sicilian-Style Gelato Base (omit the vanilla bean)
- Finely grated zest from 2 oranges about 4 tbsp/60 ml orange zest
- 1 tbsp Amaretto liqueur (such as Disaronno), or ½ tsp (2 ml) pure almond extract
- 1 cup unsalted raw whole almonds, preferably skin on, or blanched almonds
Instructions
- Make the gelato base of your choice, then as soon as you take it off the heat, whisk in the finely grated orange zest and Amaretto liqueur or almond extract. Strain the gelato base into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- Preheat the oven to 325°F (160°C). Spread the almonds over a baking sheet. Toast the almonds for 10 minutes, shaking the sheet once or twice. The almonds should be aromatic and blond on the inside. Transfer the almonds to a plate and let cool completely.
- Once the almonds have cooled to room temperature, use a stick blender or a mini food processor to grind them to a smooth butter consistency. Depending of the appliance you’re using, this can take between 3 to 5 minutes. You don’t need to add any liquid to facilitate the process, just some patience. Scrape down the container from time to time and keep grinding, you’ll get there!
- Measure out the almond butter to get ½ cup (125 ml). Store any remaining almond butter for tomorrow’s morning toast!
- Whisk the almond butter into the cool gelato base. Use a stand blender, a stick blender, or a food processor to fully combine and blend to a super smooth consistency. Strain, if desired, to remove leftover chunks, if any.
- Pour the orange almond gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the orange almond gelato to an airtight container and freeze until firm, about two hours.Orange almond gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take orange almond gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
More Gelato Recipes
Browse through all my gelato recipes for inspiration! You’re sure to find a new favorite.
- Dark Chocolate
- Milk Chocolate and Hazelnut
- Pistachio
- Coffee
- Lemon
- Maple
- Blueberry
- Raspberry Rose
- Cherry
- White Chocolate and Strawberry with Basil
- Fresh Peach
- Mango and Passion Fruit
- Rhubarb
- Sweet Corn
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Author: Marie Asselin
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