Gelato al Torrone ~ Nougat Gelato


~ a recipe by the Cali family as featured in The Gourmet Traveller.


“…[this recipe is] from the Piedimonte Etneo pasticceria Caffe Cali.  The gelato features characteristically Sicilian ingredients:  almonds from the town of Avola, pistachios from the town of Bronte and hazelnut and citrus from Etna.”




60g almonds, coarsely chopped

60g hazelnuts, coarsely chopped

50g pistachios, coarsely chopped

80g mixed glace fruit finely diced

50g dark chocolate, coarsely chopped

1 litre (4 cups) milk

250g caster sugar

200ml pouring cream

150g dextrose

1 vanilla bean, seeds scraped


image courtesy Gourmet Traveller





1.  Preheat oven to 180C. Roast nuts separately on oven trays until golden (5-10 minutes), rub skins from hazelnuts, cool, coarsely chop, combine in a bowl with glacé fruit and chocolate and set aside.

2.  Combine milk, caster sugar, cream, dextrose and vanilla seeds in a saucepan over high heat, bring to the boil, place in a bowl over ice and stir occasionally until cool. Freeze in an ice-cream machine, stirring in nut mixture in the last minute of churning. Transfer to a container and freeze until firm (2 hours).


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