I love almond poppyseed muffins and cakes, so I thought, why not create a gelato flavor? No ice cream or gelato maker necessary (although I would definitely like one, so please vote so I can try to win one!)
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
Begin to heat the cream, milk, and almonds in a heavy sauce pan over medium. Just before boiling, remove from the heat and allow to sit for 10 minutes.
If you want a smooth gelato without the almonds, strain them out after the ten minutes have passed.