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Almond Gelato Recipe

This almond gelato recipe from Chef Giuliano Hazan is rich and creamy. It's made with whole milk, which allows the intense flavor of the gelato to come through.

Servings: 8

Active time: 20 minutes

Total time:


  • 2 c whole milk
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c granulated sugar
  • 1 tsp vanilla extract
  • 4 oz blanched almonds
  • 1 Tbsp vegetable oil


  1. Pour milk into a saucepan and place over medium-low heat. Heat just until steam is released when stirred—do not let it come to a boil.
  2. While milk is heating, place egg yolks and sugar in the bowl of an electric mixer and whip until creamy and pale yellow.
  3. When milk is ready, transfer it to a pitcher with a spout. With mixer on low speed, slowly add milk to whipped eggs and sugar. Add vanilla and mix again.
  4. Place almonds into a food processor and run until very, very fine. Add vegetable oil and run the processor again until a paste is formed. Add almond paste to egg and milk mixture and run the mixer until smooth.
  5. Transfer the mixture back into the saucepan and place over low heat. Cook for two minutes stirring regularly with a whisk. Transfer to a bowl and allow the mixture to cool completely. Pour into an ice cream maker and freeze following the manufacturer's directions.

Nutrition Facts

Serving Size (1/2 cup)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 210
Calories from Fat 120
Total Fat 13g (20% DV)
Saturated Fat 2.5g (13% DV)
Trans Fat 0g
Cholesterol 100mg (33% DV)
Sodium 35mg (1% DV)
19g (6% DV)
Dietary Fiber 1g (4% DV)
Sugars 16g
Protein 6g
Vitamin A 4%
Vitamin C 0%
Calcium 10%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.