Best Fresh Citrus With Gelato And Almond Cookies Recipes

Fresh Citrus with Gelato and Almond Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 blood oranges, peeled and sliced into rounds
2 navel oranges, peeled and sliced into rounds
1 pink grapefruit, peeled and segmented
1/2 teaspoon flake salt, such as Maldon
2/3 cup crumbled almond biscotti cookies
1 pint vanilla gelato
4 teaspoons extra-virgin olive oil
2 tablespoons orange blossom honey

Steps:

Divide the blood oranges, navel oranges and grapefruit decoratively among 4 shallow dessert bowls. Sprinkle with the flake salt and the crumbled almond cookies. Top each serving with a scoop of gelato and drizzle evenly with the olive oil and honey. Serve immediately.

Citrus Gelato image

Provided by Giada De Laurentiis

Categories dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 10

3/4 cup sugar
1/8 teaspoon fine salt
6 large eggs yolks
1 1/2 cups heavy cream
1/2 cup whole milk
1/4 cup buttermilk
1 orange, zested, orange reserved
Zest of 1 lemon
Zest of 1 lime
1 tablespoon white rum or vodka

Steps:

Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir the custard constantly over medium heat until it thickens enough to coat the back of the spoon and a thermometer registers between 180 and 185 degrees F, 8 to 10 minutes.
Immediately scrape the custard into a 4-cup measuring cup; mix in the rum. Refrigerate uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming. Cover until ready to freeze (can be made 1 day in advance).
Freeze the custard in an ice cream machine according to manufacturer's instructions.
While the custard is freezing in the ice cream machine, peel and trim the ends from the zested orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments onto a cutting board. Cut the segments into 1/2-inch pieces. During the last 10 minutes of freezing time, add the orange segments.
Transfer to a container; cover and freeze until ready to serve.