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Amaretto (Italian Almond Cookie) - Milk-Based Gelato
milk based

Amaretto (Italian Almond Cookie)

Inspired by Italy's beloved amaretti cookies, this recipe combines Stella Base 50 with Pasta Amaretto for a rich almond flavor and creamy texture. Garnish with crushed amaretti cookies for added texture.

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Updated Yield 3,006g

Recipe

Ingredients

Scaled yield: 3,006g

  • Granulated Sugar (Sucrose) 13.5% of recipe
    405g
  • Dextrose 1.5% of recipe
    45g
  • Nonfat Dry Milk Powder 3.5% of recipe
    105g
  • Eurostella Base 50 Naturally 3% of recipe
    91g
  • Whole Milk (3.25% fat) 70.2% of recipe
    2,110g
  • Heavy Cream (36% fat) 3.5% of recipe
    105g
  • Amaretto Paste 4.8% of recipe
    145g

Allergens: dairy

Process

Method

  1. 1

    Whisk together the sugars, nonfat dry milk powder, and the base 50.

  2. 2

    Add the dairy and amaretto paste. Blend for 1 - 2 minutes with an immersion blender.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

  5. 5

    Garnish with crushed amaretti (almond cookies - optional).

Gelato Shop ReadyMilk-Based

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