Directions

• Toast Almonds: Preheat oven to 350°F (175°C). Spread slivered almonds in a single layer on a baking sheet. Toast for 5-8 minutes, stirring once or twice, until lightly golden and fragrant. Watch carefully to prevent burning. Let cool completely.

• Infuse Milk and Cream: In a heavy-bottomed saucepan over medium heat, combine the whole milk, heavy cream, and toasted slivered almonds. Heat gently until the mixture is hot and small bubbles just begin to appear around the edges (do not boil). Remove from heat, cover, and let steep for at least 15-30 minutes (or longer for a stronger almond flavor).

• Strain Almonds: Pour the milk mixture through a fine-mesh sieve into a large, heatproof bowl. Press gently on the almonds to extract as much liquid and flavor as possible. Discard the strained almonds.

• Prepare Custard Base: In a separate large bowl, whisk together the egg yolks, granulated sugar, and brown sugar until pale yellow and slightly thickened, about 2-3 minutes.

• Temper Egg Yolks: Slowly and gradually, while whisking constantly, pour about half of the warm almond-infused milk mixture into the egg yolk mixture. This slowly warms the yolks without scrambling them.

• Cook Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining almond-infused milk. Return the pan to medium-low heat. Cook, stirring constantly with a wooden spoon or heat-proof spatula, until the custard thickens slightly and coats the back of the spoon, or reaches 170°F (77°C) on an instant-read thermometer. Do not boil.

• Cool Custard: Immediately remove the pan from heat. Stir in the almond extract and Amaretto (if using). Pour the custard through a fine-mesh sieve into a clean bowl (this ensures a silky smooth texture). Let the custard cool to room temperature, then cover tightly with plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4-6 hours, or preferably overnight.

• Churn Gelato: Once the custard is very cold, pour it into your ice cream maker (gelato maker). Churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches the consistency of soft-serve ice cream.

• Freeze & Serve: Transfer the churned gelato to an airtight freezer-safe container. Press a layer of plastic wrap directly onto the surface of the gelato, then cover with a lid. Freeze for at least 2-4 hours, or until firm. For the best texture, remove the gelato from the freezer 10-15 minutes before serving to allow it to soften slightly. Serve garnished with extra toasted almonds if desired.