Toasted Almond Gelato

Preparation info
  • Makes about

    1 quart

    • Difficulty


Appears in
The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Milk, cups (12 fl oz/375 ml)
  • Heavy (double) cream,


  • Infuse the milk and cream

    In a heavy saucepan over medium heat, warm the milk, cream, and almonds until a few bubbles appear along the edge of the pan. Remove from the heat and set aside to steep for at least 15 minutes. Pour through a fine-mesh sieve into a liquid measuring cup.

  • Prepare the custard

    In a large bowl, whisk