We incorporated some Amaretto di Saronno in the sauce for this white chocolate parfait to round out and jazz up the espresso flavor. Serve topped with crushed amaretti for some added crunch.
Put the white chocolate in a stainless steel bowl. Place the bowl over a pot of simmering water and melt the chocolate, whisking until it is completely smooth and no pieces remain. Turn off the heat, but keep the bowl over the water to keep the chocolate warm.
Place the yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth. Place the milk and cream in a heavy-bottomed saucepot. Scald the milk mixture and slowly whisk it into the egg mixture.
Stir in the reserved white chocolate.
Strain and refrigerate the ice cream base until cold.
Freeze according to ice cream machine manufacturer’s instructions.
Combine the espresso and the amaretto in a pitcher.
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