How to Make Fragrant Rosewater Gelato with Almond and Dairy Milk

As the heat rages on courtesy of climate change, there is no season that isn't perfect for gelato, but of course it always stays associated with summer as the heat seems to melt everything in its vicinity. To complement nature in full bloom we mixed rose with the chill and creamy gelato with two other flavoring agents to give rise to the rosewater gelato with almond and Dairy Milk Chocolate recipe.

Rose gelato is already splendid in its simplicity but imagine adding the delicate but popping flavor of almonds, extract to be specific, and the richness of Cadbury Dairy Milk Chocolate. This turns into a delicate gelato into a gourmand treat and bring together the best of both worlds, making for an immaculate treat. So, try this recipe and serve it to your loved ones this summer.

Rosewater Gelato with Almond and Dairy Milk Chocolate Servings: 2 pints

Ingredients

• 1¾ cups whole milk
• 1 cup heavy whipping cream, chilled
• ¼ cup almond milk
• 4 large egg yolks
• ¾ cup granulated sugar
• 1-2 tbsp rosewater (to taste)
• 1 tsp almond extract
• ½ cup Dairy Milk Chocolate, finely chopped
• ¼ cup toasted sliced almonds
• 1 drop of red gel food coloring (optional)

Instructions

1. Keep a big mixing bowl with a sieve ready beside your stove. Then take a saucepan, pour the whole milk, almond milk, cream and set it on medium heat.
2. While the milk heats, grab a small bowl, whisk the egg yolks with sugar until pale and they start to thicken. You can use a normal whisk or an electric one.
3. Once the milk starts to steam, not boil, bring out a ladle and spoon it slowly into the egg bowl while continually whisking. This is called tempering and keeps the eggs from cooking from the heat.
   
4. Once all the milk is used up and whisked in, pour the liquid back into the saucepan and continue to cook for a couple of minutes. Keep it on medium low heat and keep stirring with a spatula or a long spoon, until it thickens.
5. Lift the spoon or spatula and check if the concoction is coating the spatula or spoon. Further check if you can draw a line through the mixture and if the line stays, it’s ready.
6. Immediately turn off the heat and pour it through the strainer into the bowl you had prepared earlier. This gets rid of any solids that might have been left behind in the concoction.
7. Add the rosewater, almond extract, and a drop of food coloring (if using) into the hot custard. Use a whisk or spoon to stir and taste it. Add more rosewater if you want a stronger rose flavor, the almond extract will balance it out perfectly.
8. Let the custard cool down and stir occasionally to prevent a milk skin from forming. Once cool, refrigerate for 4-6 hours. You can cover with a plastic wrap that touches the surface of the custard to prevent milk skin from forming. The longer you chill, the more the flavors will intensify.
9. You will need an ice cream maker for this recipe. Before churning the custard, chop up the Dairy Milk Chocolate and freeze it for 10 minutes to get rigid chocolate bits that won’t melt in the custard while churning the retain some of its shape.
10. Follow the instructions on your ice cream maker and churn the chilled custard.
    
11. When the custard approaches the last minute of churning, drop in the toasted almonds, chopped Dairy Milk Chocolate and let them get mixed in. You will have a chunky texture instead of a fully integrated one that will make a delightful gelato.
12. Transfer your ready gelato to an airtight and freeze-safe container and keep it in for 4-6 hours for the gelato to be firm.
13. Once amply chilled, take out the container and let it sit at room temperature for 5-10 minutes. This allows the gelato to attain that dreamy creamy texture.
14. Scoop the ice cream into cups or cones and enjoy! You can store this freshly made gelato in the freezer for up to 1 week.