Amaretto Ice Cream (Gelato all'Amaretto)
Yield: 1 Quart
Source: Betty Crocker's Italian Cooking. Recipe courtesy of Antonio Cecconi.
1/2 c. amaretto
1/2 c. golden raisins
3/4 c. sugar
1 c. whole milk
1 jumbo egg
12 store boughten Amaretti cookies crushed (about 1/2 cup) or 6 Tradtional Almond Cookies (see recipe below)
1 c. heavy whipping cream
1/4 tsp. salt
Pour amaretto over raisins. Let stand at least 8 hours. Drain, reserving 2 Tbls. amaretto.
Mix sugar, milk & egg in 2 qt. saucepan. Cook over medium heat, stirring constantly, just till bubbles appear around edge. Cover & refrigerate about 1 1/2 hours or till cool.
Stir cookies into milk mixture. Beat whipping cream in chilled medium bowl till stiff. Fold milk mixture into whipped cream. Fold in reserved amaretto, the raisins & salt. Freeze in ice cream maker as directed by manufacturer. |
