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 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 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.
STORAGE: Transfer the almond and orange gelato to an airtight container and freeze until firm, about two hours.Almond and orange 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 almond and orange 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: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.