Orange Almond Gelato Recipe
This orange almond gelato is smooth, creamy, and deeply nutty, with toasted almonds blended into the base and fresh orange zest adding a bright, aromatic lift.
Servings 1.25 quarts (5 cups/1.25 L)
Ingredients
- 1 batch Sicilian-Style Gelato Base (preferred) or Classic 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 on the appliance you’re using, this can take 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 cold gelato base. Use a stand blender, a stick blender, or a food processor to fully combine and blend to a very smooth consistency. For the silkiest texture, strain the mixture before churning to remove any remaining almond bits.
- 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 DAIRY-FREE: Use the dairy-free version of my Sicilian-style gelato base, then add the orange zest, Amaretto or almond extract, and almond butter as directed.
- MAKE IT VEGAN: Use my vegan gelato base, then add the orange zest, Amaretto or almond extract, and almond butter as directed. Do not use the classic gelato base if making this recipe vegan, as it contains eggs.
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