From the kitchen
Almond Milk Vanilla Bean Gelato
A light, icy, refreshing Italian-style frozen treat that leans into almond milk's clean flavor rather than fighting it.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 3 cups Unsweetened Almond Milk
- 3/4 cup Sugar
- 1 Vanilla Bean, split and scraped
- 4 large Egg Yolks
- 2 tbsp Cornstarch
- Pinch of Salt
Method
- Heat the almond milk, half the sugar, and vanilla bean together until steaming.
- Whisk the egg yolks, remaining sugar, and cornstarch until pale and smooth.
- Slowly whisk in about a cup of the hot milk to temper, then return everything to the saucepan.
- Cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon, 5 to 7 minutes.
- Strain, chill thoroughly for at least 4 hours, then churn in an ice cream maker until thick and scoopable. Freeze until firm.
Kitchen note
The cornstarch here is non-negotiable — almond milk carries so little natural fat that a custard base without it will freeze into an icy, crystalline texture rather than a smooth gelato.
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