After making the Hazelnut Baci, I was eager to discover what other great recipes were in Gina De Palma's Dolce Italiano. I've never had an almond gelato, and this recipe sounded easy and the preparation intrigued me. Almonds are toasted to bring out their full flavor, and then steeped in the milk and cream. The toasty almonds definitely infuse the gelato and give it nice flavor, and the amaretto liqueur helps it stay creamy.
But I've got to be honest -- there was nothing wrong with the gelato, and yet it failed to knock my socks off. It was nice to try something different, though. I also don't recommend the melted chocolate drizzle, since the chocolate overpowers the delicate almond flavor.
Wondering about the candle? I realized that I missed a milestone last month, when my blog entered its fifth year! A huge thanks for stopping by, and I hope you keep visiting. Happy Friday!
