Almond ice cream

Almond ice cream

Gelato di mandorle

By
From
Venice
Serves
6-8
Photographer
Helen Cathcart

Almond milk was used a great deal in medieval Venice. I love the creamy texture and delicate nutty flavour. You can make your own following the recipe or simply buy a good variety. I haven’t made it too sweet but do add more sugar if you have a sweet tooth. If you want to leave out the dairy completely substitute the cream for more almond milk but it will become more solid and icy rather than soft and creamy, so bring it out of the freezer 15 minutes before serving to allow it to soften.

Ingredients

Quantity Ingredient
100g caster sugar
350ml Almond milk
350ml double cream
1 tablespoon amaretto
30g amaretti biscuits

Method

  1. Heat around 100 ml of the milk in a saucepan over a medium heat and dissolve the sugar in it. When you can’t feel any more granules of sugar pour into a large bowl. Stir in the rest of the ingredients and leave to cool to room temperature. Churn in an ice cream maker.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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