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Jul 6, 2004 05:06 PM

Cremolata Recipe?

  • c

Several Italian pastry shops in the New York area serve Italian ices in the summertime, including a flavor called "cremolata." This seems to be a vanilla/cream flavored ice with bits of toasted almond and it's delicious. I'd love to make this at home, but when I do a search for cremolata it seems to be a general term for Italian ices. Does anyone have a recipe for cremolata flavored cremolata? I would be eternally grateful.

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  1. There's "gremolata" which is a paste of finely ground lemon peel or orange peel (used to flavor Osso Buco Milanese.

    2 Replies
    1. re: Mnosyne
      Caitlin Wheeler

      Yeah, not the same thing. But thanks.

      1. re: Caitlin Wheeler

        Especially since it's not just lemon zest but also minced garlic and parsley. Hmm, interesting...

    2. My favorite is the cremolata at Rocco's, on Bleecker Street.

      They are so nice in there -- if you can't find a recipe elsewhere, maybe they'll share theirs with you.

      3 Replies
      1. re: josephsm

        This was where I first had cremolata, it was amazing! I found out recently that Rocco's has
        closed! :( I really need to find a recipe that recreates it. Hopefully someone will come through with one!

        1. re: oswissmiss

          So sad! It used to be a fixture when I lived in NYC (great cannoli) and I was hoping to hit it when I visit this summer and get some of that ice! (I'm the original poster).

      2. The gremolata served with ossobuco is also known as cremolata. Cremolato is an absolutely delicious icecream-like dish made of fruit. The adjective cremolato/a means creamy and anything given a creamy aspect or texture by any means can use it. Sometimes gelaterie use "le cremolate" to indicate the chocolate-hazelnut-pistachio, etc., flavors as opposed to the group of fruit flavors, but they sometimes also speak of the cremolate di frutta. In short it is a very generic word that can be applied to a number of treatments of gelato and gelato-like concoctions. The one thing is seems never to be in Italy is a specific flavor. What you describe would probably be called "mandorla" or "crema alle mandorle", or at least that is where I would start looking for a recipe. Or look for recipes for "crema" and add some almonds.


          Time: 30 minutes, plus 3 hours' churning and freezing

          4½ cups slivered blanched almonds
          2 cups thinly sliced almonds with skins
          1 egg white
          Oil for baking sheet.

          1. Put a strainer over a deep mixing bowl and line it with cheesecloth, using at least three layers to make the weave very fine and letting some excess hang over the sides. Put 1½ cups slivered almonds and 2 cups water in a blender and process into a completely smooth liquid, at least 3 minutes. Pour into strainer. Repeat twice with remaining slivered almonds and water.

          2. Let strain 1 hour, using a spoon to push liquid through strainer. Gather cheesecloth around ball of almond paste in strainer, squeeze out as much liquid as you can, then discard solids and cheesecloth. You should have about 5 cups almond milk. (This can be made up to 3 days in advance.


          3. Whisk in ¾ cup sugar and let dissolve. Taste, adding more sugar 2 tablespoons at a time if needed, until sweetened to your liking. Churn in an ice cream maker. (It can also be frozen on a rimmed baking sheet. When frozen, break into pieces and process in small batches in food processor.) Transfer to a container and freeze at least 2 hours or overnight.

          4. Make sugared almonds: Preheat oven to 300 degrees. Combine sliced almonds and 6 tablespoons sugar in a bowl. In another bowl, whisk egg white until foamy. Add to almond mixture, toss well and spread on a lined or oiled baking sheet. Bake about 25 minutes, until completely dry and lightly browned. Let cool completely, then break into clusters.

          5. At least 5 minutes before serving, remove cremolata from freezer and let soften slightly. Serve with a generous topping of almonds.

          I might even add some almond extract, and a tiny bit of salt.

          1 Reply
          1. re: DrGuava

            Thank you so much for this! I can't wait to try it out, it sounds exactly right!