Mandorla e Arancia Gelato // Almond and Orange Gelato //

Almond and Orange Gelato





Yield about 1 quart (4 cups/1L)

This humble looking 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.




Make the Sicilian-Style Gelato Base, then as soon as you take it off the heat, whisk in the finely grated orange zest and Amaretto liqueur or almond extract. Pour the gelato base into a bowl and gently place a piece of plastic wrap directly over the surface of the custard to prevent a film from forming. Cool to room temperature, then refrigerate overnight. The gelato base must be thoroughly cool 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 1/2 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 almond and orange 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.

Transfer the gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 15 to 20 before serving to soften it and make it easier to scoop.

Courses Dessert

Cuisine Italian

Recipe by Food Nouveau at