Honey Swirled Ice cream with Candied Almonds
Mortar & pestle or food processor
Cold cutting board (keep in freezer for approx 30mins before use)
Bench scrapers or spatulas
4 large scoops Fior di latte Gelato
1 cup of almonds
1/2 cup granulated sugar
20 ml water
1 small pinch of salt
Drizzle of Honey
Crush almonds into large pieces in a mortar & pestle or pulse in a food processor.
Place almonds in a cool pan and bring up to medium heat. Toss continuously for about 5-10 minutes until fully toasted.
Add sugar, water and salt then bring to a high heat. Once water has almost evaporated stir vigorously using a wooden spoon.
A snowy sugary crust will form over the almonds. Take off the heat and place in a bowl to cool down.
Once cooled, roughly chop almonds.
On a cold cutting board, place your scoops of gelato and use bench scrapers or spatulas to ‘chop up’ ice cream a little.
Drizzle honey and the chopped candied almonds into the middle and mix in evenly (Cold Rock style!)
Spoon onto your freshly baked Poached Peach Danish.