Praliné Gelato [24oz]¶

🎦 From the transcript of Praline Gelato • Homemade Italian Ice Cream.

Composition of the base

This is a rich, classic Italian-style gelato with a deep toasted nut flavor. The high amount of praliné paste and milk powder makes it very dense and creamy.

If your praliné has more or less than 40% sugar, the scoopability may change. Too much sugar makes it soft, too little makes it icy. The almond extract doesn't make the base taste like fake almonds; it just makes the real nut flavor from the praliné stand out much more.

Ingredients¶

• 450g Whole Milk 3.5% (≈1.9 cups) ^a)
• 90g Almond Praliné (≈1/3 cup) ^b) • 40% sugar
• 90g Sugar (≈1/2 cup) ^c)
• 45g Skim Milk Powder (≈1/2 cup) ^d)
• 1g Almond Extract (≈1/4 tsp) • boosts nut flavor

Total Weight: 676g

🥗 Sources of nutritional information: ^a) Milk, cow, fluid, regular fat (~3.5%) • ^b) Nut, almond, with skin, roasted, unsalted • ^c) Sugar • ^d) Skim Milk Powder

Directions¶

1. Base Prep: Warm up ≈60g (1/4 cup) of the milk in the microwave for ≈20 seconds. Put your praliné into a blender and slowly drizzle in the hot milk while blending until it is super smooth and emulsified. In a separate bowl, whisk together the rest of the milk, sugar, and skim milk powder. Add the smooth praliné paste and the almond extract, then use an immersion blender to make everything perfectly combined.
2. Aging: Let the base sit in the fridge for at least 4 hours (overnight is best). This lets the proteins hydrate for a much creamier result.
3. Freezing: Pour the mix into your Deluxe tub and freeze on a level surface for 24 hours.
4. Processing: Process using the "Gelato" or "Ice Cream" mode. If the top looks a bit crumbly, use the "RE-SPIN" function to get that velvety finish.
5. Hardening: Put the tub back in the freezer for ≈2 hours after spinning so it firms up to a perfect, scoopable consistency.

Nutrition Facts¶

Making Your Own Praliné¶

This is essentially making a nut-flavored "glass" candy and then pulverizing it into a paste. It sounds fancy, but it's just two ingredients: nuts and sugar.

As mentioned in the video, for this specific gelato balance, you want to aim for a 40% sugar content. This means for every 100g of finished praliné, you use 60g of nuts and 40g of sugar.

1. Toast the Nuts: Start with raw almonds (or hazelnuts). Toast them in the oven at 180°C for about 8–10 minutes until they smell fragrant and look golden inside. If they have skins, rub them in a clean kitchen towel while warm to peel them off—this makes the praliné much smoother.
2. Make the Caramel: Use the "dry caramel" method. Put your sugar in a wide pan over medium heat. Don't stir it! Just shake the pan occasionally. Once the sugar melts into a deep amber liquid, quickly stir in your toasted nuts to coat them.
3. Cool and Crush: Pour the sticky mixture onto a silicone mat or parchment paper and spread it thin. Let it cool completely until it’s rock hard. Break it into shards with your hands.

4. Blend into Paste: Put the shards into a high-speed blender or food processor.

5. Stage 1: It will turn into a sandy powder (this is "pralin").

6. Stage 2: Keep blending! The heat and friction will release the oils from the nuts.
7. Stage 3: It will eventually turn into a glossy, runny nut butter. This is your finished Praliné.

Tips

• Add a pinch of salt for flavor.
• Add a teaspoon of neutral oil if needed for blending.
• If your praliné is too hard, always use hot milk to blend it down — cold milk will just make it clump up.