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Gelato di Amaretto
Amaretto Ice Cream
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
By Tessa Kiros
Published 2008
This is not as amaro as you may think. It has a gentle Italian elegance about it, I find, & goes well after any meal, but especially autumn & winter dishes like Bigoli in salsa or duck.
Ingredients
70 g 2½ oz 250 ml 9
Method
____Crush the amaretti very well with a mortar & pestle or rolling pin. Put the milk in a heavy-based small-ish pan & heat gently; meanwhile, whip the yolks very well with the sugar & vanilla until pale & thick. Before the milk comes to the boil, whisk a little into your creamy eggs, whipping so that the eggs don’t scramble. When it’s well mixed tip it all back into the pan over
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