This Almond and Orange Gelato combines zesty and juicy with toasty and nutty to create a surprisingly comforting, yet 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 Almond and Orange 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 Almond and Orange 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.
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.
Fan of an especially great store-bought almond butter? Feel free to skip the almond toasting + 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.
Many almond and orange 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.
Always remember to bring 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 gelato much easier to scoop and serve.
Never made gelato before? Curious about what makes gelato different from ice cream? Check out my detailed video class: How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat. In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into a variety of flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master. Watch Now!
Love gelato? Then you need to give these creative, homemade gelato recipes a try.
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Author: Marie Asselin
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