Intro: Almond Poppyseed Gelato
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.
Step 2: Preparing the Custard
In a bowl, beat the egg yolks and sugars together until fluffy and lighter in color. It will take about four minutes.
While whisking constantly, pour the warm milk mixture into the egg custard mixture.
Step 3: Reheating the Custard
Return the mixture back to the sauce pan and start to reheat over medium. Add in the poppy seeds.
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 using an ice cream or gelato machine, just go by the maker's instructions for finishing.
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!