Almond Ice Cream Extra-Kit

ALMOND ICE CREAM EXTRA-KIT

Kit for making about 2 kg of artisanal Almond ice cream, entirely under the Gocce di Sicilia brand.

These high-quality ingredients are perfectly combined to create a delicious and surprising dessert that is ideal for sharing with friends and family.

Let's start with the Toasted Peeled Sicilian Almond Paste, which is the main ingredient of the ice cream kit. This almond paste is made only with toasted Sicilian almonds, without adding sugar or other ingredients. The result is a creamy pasta, rich in taste and with an intense flavor of toasted almonds. This marzipan can be used to create a huge variety of recipes, including desserts, cookies and ice cream.

The second element of the ice cream kit are the 10 Brioches with Tuppo. These brioches are soft and fluffy, with a crunchy, golden crust. They are perfect to be filled with almond ice cream, just open them in half and fill them with almond ice cream, the result is a delicious and surprising dessert that combines the creamy taste of almond ice cream with the softness of brioche.

Finally, the ice cream kit also includes Peeled and Toasted Sicilian Almonds, which add a crunchy touch to the dessert. These roasted almonds have been carefully prepared to ensure the right balance of crunch and taste, perfect for adding to ice cream.

Inside you will find:

- 1 Sicilian Toasted Almond Paste - 500 grams

- 10 Brioche col Tuppo

- 1 bag of 20 grams of Avola Almonds  

Have fun preparing a delicious Pistachio ice cream and enrich your recipe with what you prefer!

And here is the RECIPE that recommends Gocce di Sicilia to prepare an

excellent Pistachio Ice Cream at home!

Ingredients:

770 g of whole milk
130 g of sugar
1 egg yolk
1 vanilla bean
150 ml of liquid cream
200 g of Pure Almond paste
50 g of Sicilian Almonds

Preparation:

In a bowl, whip the egg yolk with the sugar until the mixture is smooth and fluffy. Add the milk slowly and the vanilla seeds, put on the heat over a low flame, stirring well. As soon as it boils, remove from the heat and let it cool for a few minutes.

Incorporate the Almond paste first and then the cream, mix until a uniform color is obtained (with a whisk or immersion blender). Let it cool, first at room temperature and then for at least half an hour in the refrigerator. At this point the mixture is ready to be "gelled" (cooled).

If you have an ice cream maker, pour into the cold tub, start the machine and that's it!

If you do NOT have an ice cream maker, pour the mixture into a previously cooled ice bucket, possibly metal, and place in the freezer. After an hour, when the mixture has hardened slightly at the edges, blend on low speed to try to break the ice crystals and return to the freezer. Repeat the same procedure every hour, at least 4 times or until the desired density is reached and the consistency of the ice cream is creamy.