We had the most amazing gelato when we were in Italy and one flavour I particularly liked was amaretto with small chunks of amaretto biscuit in a delicious vanilla gelato . I prefer a more creamy ice cream so have chosen more cream to milk, which is the way the French make ice cream as opposed to the Italian way which has more milk than cream. One important point when making ice cream is to ensure the custard does not go above 180 C.
I have made this recipe by hand, which requires beating every 30 minutes for the next 4 hours. I also have the kitchen aid ice cream maker attachment, which works wonderfully and is far easier but if you do not have an ice cream maker it is definitely possible to achieve the same standard.
Makes 1.2 litres | Pre-freezing required
1 1/4 cups (310 mls) whole milk
1/2 cup (110 grams) granulated white sugar
6 large egg yolks
2 cups (500 mls) double cream
1 teaspoon vanilla extract
125 grams roughly crushed amaretto biscuits
- Please a large metal bowl in the freezer OR your ice cream maker bowl overnight
- Whisk egg yolks and sugar together and set aside
- Heat milk in a saucepan over medium-low heat until just below boiling point
- Pour hot milk in a slow steady stream over egg mixture while beating, then return to saucepan over medium-low heat stirring constantly until mixture reaches 175 degrees C (about 10 minutes)
- Remove from heat and pour mixture through a fine sieve into cold metal bowl. Add cream and vanilla
- If possible place bowl in sink with ice.
- Once cool place in fridge preferably overnight or for at least 3 hours.
- Either transfer to an ice cream maker or place in the freezer and beat every 30 minutes for the next 4 hours (effectively 8 times) to get rid of any ice crystals.
- Before the final stage of freezing, fold in the amaretto biscuits, which is on the 8th mix if by hand OR 2 minutes before the time is up with an ice cream maker. Transfer to container and freeze for at least 4 hours before serving.