Truffle-Honey Vanilla Gelato Dessert

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1/8 slice of pound cake, 1/2 cup gelato, 2 Tbsp sauce, 1 Tbsp almonds) contains 810 calories, 91 g carbohydrate, (2 g fiber), 10 g protein, 47 g fat, (23 g saturated fat), 255 mg cholesterol, and 470 mg sodium.
  • Calories per Serving: 810
  • Servings: 6
  • Active Time: 1 hour, 10 minutes
  • Total Time to Make: 3 hours, 10 minutes
Truffle-Honey Vanilla Gelato Dessert


Pound Cake

You'll Need

Parchment paper, ice cream maker


  1. Make gelato: Whisk yolks and 3/4 cup sugar in large bowl until color turns pale yellow and consistency is thick.
  2. Combine creams and vanilla bean in large saucepan on MED. Cook just until mixture begins to bubble, being careful to avoid boiling.
  3. Remove bean. Scrape seeds into milk mixture with tip of knife. Discard pod.
  4. Whisk egg mixture, adding 1 cup warm cream mixture to temper. Combine egg mixture with cream mixture, slowly. Heat on MED to 175-180 degrees until thick.
  5. Strain into bowl sitting in an ice-and-water bath. Stir immediately to chill; stir 5 min. Refrigerate about 1 hour, until temp reaches below 40 degrees. 
  6. Add to ice cream maker. Make gelato, follow ice cream maker directions. Transfer to freezer. 
  7. Make pound cake: Preheat oven to 350 degrees. Butter 6-cup loaf pan; line with parchment paper. Combine flour, baking powder, and salt in medium bowl.
  8. Cream butter with stand mixer, 3-4 min; mix in 1 cup sugar. With mixer running at LOW, add eggs, one at a time. Add vanilla.
  9. Alternate adding flour mixture and lemon juice, mixing until smooth after each addition.
  10. Pour batter into prepared loaf pan. Bake about 1 hour, 5 min-10 min, until center is slightly raised and toothpick inserted into the center comes out dry and almost clean. Remove cake from oven; let cool in pan 15 min.
  11. Turn cake out onto cooling rack; remove parchment paper.  Let cake cool 1 hour on rack before slicing.
  12. Make Truffle-Honey Sauce: Heat honey in small sauce pan on MED-LOW, 2-3 min, or until warm, stir in truffle oil. 

  13. Assemble: Cut 1-inch slices of pound cake; halve each diagonally. Place 2 triangle-shaped slices on each serving dish; top with 1 scoop gelato. Drizzle with honey sauce and garnish with toasted almonds.

Chef Tips
For best results, gelato should be made the night before serving.


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