Toasted almond gelato with an ice cream machine, a gelato inspired by the taste of the classic dark Sicilian nougat (torrone scuro) or almond brittle, thanks also to the addition of a caramel base. The Sicilian brittle or toasted almond gelato is a real delight made with a creamy base of toasted almonds and the classic ingredients of artisan gelato. Once we made something similar, it was our Creamy and delicate nougat gelato without an ice cream machine; today we improve on that and make an artisan version, preparing a real almond gelato like the one from a gelateria. To make real artisan gelato with an ice cream machine, however, you will need some precautions and certain ingredients you can’t do without, such as locust bean gum, which is a thickener, milk powder which makes the gelato velvety, and dextrose, a sugar that lowers the freezing point, keeps the gelato soft and also prevents the formation of annoying ice crystals. Now let’s go to the kitchen — I’ll explain step by step how to make this peanut gelato in a few simple steps, but first a reminder: if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and you will find other Recipes for gelato with an ice cream machine here.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 1 Hour 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Toasted Almond Gelato
- 3 cups whole milk
- 3/4 cup heavy cream (liquid)
- 6 tbsp whole milk powder
- 4 tbsp dextrose
- 3/4 cup sugar (sucrose – common granulated sugar)
- 1 1/2 tsp locust bean gum (carob seed flour)
- 1 1/3 cups almonds (with skins)
- 1/8 tsp salt
Tools
- Immersion Blender
- Ice cream maker
- Blender
- Refrigerator
- Thermometer
Preparation
To make the toasted almond gelato, start by preparing the creamy almond base. To do this I suggest using a blender or homogenizer like the one listed among the tools; it will be useful for many other preparations and gelato bases as it is an excellent emulsifier.
In a pan, in the oven or in an air fryer, toast the almonds with their skins on; they should be well toasted but not burnt — about 5 minutes at 338°F/356°F.
Once ready, collect the almonds in a blender or homogenizer and blend until you obtain as smooth a cream as possible. Adding a tablespoon of sunflower oil may help, but usually the oil released from the almonds while blending is enough.
(This almond base is also excellent for cakes, creams, semifreddos, granitas and cheesecakes).Now prepare the caramel base.
Put the granulated sugar (sucrose) in a small heavy-bottomed saucepan or skillet and set over medium heat. Stir occasionally until the sugar melts slowly and reaches a nice amber color. Add the very hot cream, stirring quickly to avoid lumps and, if necessary, add a little milk taken from the total amount.
Once you have a homogeneous caramel, add the toasted almond base and mix. Combine this mixture with the warmed milk, which you should have heated to a temperature of 185°F.
Mix the mixture and, once off the heat, add all the powdered ingredients, mixed together.
Using a blender, work the mixture you just made for 3-4 minutes to fully incorporate the ingredients and cool it down quickly. Let it cool and refrigerate for at least 4 hours, although ideally 12 hours.
Work the now-cold mixture with a whisk or a fork, pour it into the ice cream machine and wait for the machine to reach the right churning consistency. Starting from a cold base, churning will take less time.
For a good gelato, it is ideal to use a compressor ice cream machine, because a freezer-bowl machine, especially on hotter days, cannot keep the correct temperature to achieve a good gelato. Freezer-bowl machines also allow preparation of only one flavor at a time and their bowls must be kept in the freezer for at least 24 hours before reuse. Typically, the churning time for a cold base is 35-40 minutes; depending on the size of your ice cream maker, divide the mixture in two and churn half first and then the other.
The gelato is ready to enjoy. Garnish with toasted almond crumbs and serve.
Storage and tips
Toasted almond gelato keeps very well in the freezer if sealed in its container. Unfortunately, after many hours in the freezer it will become a bit firm: gelato should be served at about -9°C to -11°C (about 16°F to 12°F), while our freezers reach around -18°C to -20°C (about 0°F to -4°F). So before serving, let it acclimate for 10 minutes at room temperature and re-soften it with a spoon.
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