Almond Amaretto Gelato

Ingredients and Directions

• Makes 6 servings
• 4 cups heavy cream
• 5 egg yolks
• 1 cup granulated sugar
• 1 cup crushed blanched almonds
• 1 tablespoon Amaretto liqueur

1. Pour the cream into a saucepan and heat gently.
2. Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream into
3. the egg mixture, then beat in the remaining cream, a half cup at a time.
4. Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle
5. heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture,
6. then chill.
7. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
8. While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in the
9. Refrigerate about 20 minutes before serving.

Almond Ice Cream

Ingredients and Directions

• 1/4 cup blanched almonds
• 2 cups whole milk
• 3/4 cup heavy cream
• 3 egg yolks
• 1/2 cup superfine sugar
• 1 teaspoon kirsch

1. Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat
2. the almond mixture to a boil. Remove from heat.
3. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden
4. spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then
5. allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is
6. thoroughly firm.

Amaretto Peach Ice Cream

Ingredients and Directions

• 1 1/2 pounds peaches, peeled, pitted, sliced
• 1 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 cup crumbled amaretti cookies
• 3 tablespoons Amaretto
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 2 cups well?chilled heavy cream

1. In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes.
2. Drain mixture and puree peaches in a food processor.
3. In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.
4. In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.
5. In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach puree, cookie mixture and cream.
6. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
7. Makes about 2 quarts.