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Toasted Almond Gelato
- Makes about
1 quart
- Difficulty
Easy
By Brigit Binns
Published 2012
Ingredients
- Milk,
1½ cups 12 fl oz 375 ml - Heavy (double) cream,
Method
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
Photos
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