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Chef's Tip
For the perfect cremolata texture, ensure the custard base is completely chilled before churning. After transferring to the freezing container, cover the surface with plastic wrap touching the cremolata to prevent ice crystals from forming during the freezing process.
Instructions
- In a medium saucepan, combine heavy cream, milk, and half the sugar (6 tablespoons). Bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, in a medium bowl, whisk egg yolks with remaining sugar until pale and thick, about 2 minutes.
- Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5-7 minutes (do not boil).
- Strain the custard through a fine-mesh sieve into a clean bowl. Stir in almond extract, vanilla extract, Amaretto (if using), and fine sea salt.
- Cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to manufacturer's instructions. In the last minute of churning, add the chopped toasted almonds.
- Transfer to a 9x5-inch loaf pan or shallow container, smooth the top, and cover with plastic wrap directly on the surface. Freeze until firm, at least 4 hours.
- For the chocolate magic shell: Combine chopped chocolate and coconut oil in a heatproof bowl. Melt over a pot of barely simmering water, stirring occasionally, until smooth. Let cool to room temperature but still fluid.
- To serve: Let cremolata sit at room temperature for 5-10 minutes to soften slightly. Scoop into serving bowls.
- Pour the chocolate magic shell over each serving, allowing it to harden and crack. Sprinkle with crushed almond brittle and flaky sea salt. Serve immediately.
Plating
Scoop the almond cremolata into chilled dessert bowls, creating smooth quenelles if possible. Pour the glossy chocolate magic shell over each serving, allowing it to cascade down the sides and harden into a thin, crackling shell. Sprinkle crushed almond brittle around and on top for texture and visual appeal. Finish with a light dusting of flaky sea salt crystals, visible against the dark chocolate. Serve immediately to maintain the contrasting temperatures and textures.
Storage & Reheating
The cremolata base can be refrigerated for up to 2 days before churning. The churned cremolata can be frozen for up to 2 weeks, well-wrapped to prevent freezer burn. The chocolate magic shell can be stored at room temperature for up to 1 week; reheat gently if it solidifies. For best texture and flavor, allow cremolata to soften slightly before serving, and add the chocolate shell and garnishes just before serving.
About This Recipe
This almond cremolata draws inspiration from Oleana's sophisticated frozen dessert. The Italian-style frozen custard base showcases the delicate flavor of almonds, while the interactive chocolate magic shell adds dramatic presentation and textural contrast. The addition of almond brittle and flaky sea salt elevates the dessert with layers of flavor and visual appeal, creating a memorable finale that balances sweet, nutty, bitter, and salty notes.