almond gelato with orange sauce

gelato di mandorla con salsa all’arancia

TOTAL TIME: 25 minutes plus freezing

MAKES: Makes about 1 quart

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Ingredients

GELATO
1/3 cup sliced almonds
2 3/4cups whole milk
1 1/2 cups heavy cream
1/2 cup sugar
SAUCE
4 navel oranges
1/4 cup sugar
SPECIAL EQUIPMENT: ice cream maker

Instructions

FOR GELATO: Heat oven to 350º. Spread almonds on a baking sheet and toast in oven until lightly glden, about 5 to10 minutes. transfer nuts to a plate and let cool completely, then transfer to a food processor and pulse until very finely chopped.

In a heavy medium saucepan with lid, combine nuts, milk, cream and sugar; bring just to a boil over medium-high heat, whisking to dissolve sugar, then reduce to a gentle simmer and cook 5 minutes. Remove custard from heat and steep, covered, 10 minutes.

Transfer custard to a metal bowl. Chill in an ice bath until very cold, then strain, pressing on, then discarding solids. Freeze in an ice cream maker. Meanwhile, prepare sauce.

FOR SAUCE: Using a sharp paring knife, remove peel in strips from 1 orange, avoiding white pith. Cut strips lengthwise into 1/8-inch-wide strips. Squeeze 1 1/2 cups juice from oranges; set aside juice.

In a small heavy saucepan, cover strips with cold water; bring water to a boil then drain. Repeat once. Wash and dry saucepan.

July 2012