1 1/2 cups whole milk
1 1/2 cups heavy cream
1 cup slivered almonds
5 egg yolks
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 tsp poppy seeds
1 1/2 TB almond extract
Step 1: Preparing the Base
If you want a smooth gelato without the almonds, strain them out after the ten minutes have passed.
Step 2: Preparing the Custard
While whisking constantly, pour the warm milk mixture into the egg custard mixture.
Step 3: Reheating the Custard
You just want to thicken the mixture slightly and reach 170 F, not boil. You can use a thermometer or just watch it carefully for any signs of simmering.
Add in the almond extract and transfer the mixture to a container. I used a loaf pan. Allow to cool for 5 minutes before covering and placing in the fridge for at least 5 hours or overnight.
Step 4: Making it Gelato
If you are machine less, you will need to stir the gelato every 45 minutes of being in the freezer, breaking up the ice crystals that will form. You can use a sturdy whisk or wooden spoon. I used a hand blender with a whisk attachment. Continue doing this until the gelato has formed.
Scoop out and enjoy!