Amaretti Gelato

I once had a friend who liked to say she “didn’t like crunchy with her smooth”. I must admit, I love crunchy with my smooth. I also love Amaretti so this silky smooth vanilla gelato with crunchy bits of amaretti are a symphony of texture and flavor in my mouth. I hope you agree.

Items used to make this recipe:

(affiliate links)

• Lazzaroni Amaretti Cookies https://amzn.to/3jJkoET

• mesh sieve https://amzn.to/3jN1MUA

• my favorite ice cream/gelato maker https://amzn.to/3KPyFvO

• budget ice cream/gelato maker https://amzn.to/3uM56ph

• pure vanilla bean paste https://amzn.to/3LtVPr1

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Amaretti Gelato

makes 6 servings

Printable Recipe

Ingredients

• 960g cups whole milk (4 cups)

• 120g egg yolks (about 6)

• 300g granulated sugar

• 1 teaspoon (5ml) pure vanilla bean paste

• 150g amaretti cookies, crumbled

• additional amaretti crumbles for serving

Directions

1. In a medium bowl, whisk together the egg yolks and sugar; set aside.

2. In a 6-quart or larger sauce pan, bring milk to a boil; remove from heat.

3. Quickly whisk about 1/4 of the hot milk into the egg yolk mixture, then pour the egg and milk mixture into the saucepan that contains the remaining hot milk.

4. Return saucepan to heat and bring back to a boil; boil for 5 minutes, stirring constantly.

5. Strain mixture through a fine sieve and stir in vanilla bean paste; cool completely in the refrigerator for at least 6 hours, but 24 hours is best (don’t add the crumbled amaretti cookies yet).

6. Process the chilled gelato base in ice cream maker according to manufacturer’s instructions; add crumbled amaretti a couple of minutes before churning is complete.

Notes

• Use a larger saucepan that you think you’ll need because boiling milk will easily boil over the sides of a smaller saucepan.

• For extra crunch, serve with extra crumbled amaretti.

adapted from Lazzaroni Amaretti

Bruno's Authentic French Vanilla Ice Cream

So it’s officially the last week of summer and I can’t let the season end without sharing this recipe that comes from a classically-trained French Pastry Chef, who was given the recipe by an authentic Glacier (a professional ice cream maker in France). Sheet gelatin and commercial kitchen techniques result in the creamiest, most amazing French Vanilla Ice Cream imaginable. It’s Michelin star-worthy.

Please note - the ice cream base should be made a day before processing in your ice cream maker.

Items used to make this recipe:

(affiliate links)

• good ice cream maker https://amzn.to/3bu4ucE

• better ice cream maker https://amzn.to/35aUl3u

• immersion blender https://amzn.to/3h3DPEA

• pure vanilla bean paste https://amzn.to/34SgdCu

• gelatin sheets https://amzn.to/3igQJQU

• standard digital scale https://amzn.to/363ysFz

• digital gram scale https://amzn.to/3bAEiwM

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Authentic French Vanilla Ice Cream

makes 1 quart

Printable Recipe

Ingredients

• 500g whole milk

• 180g granulated sugar

• 30g glucose or light corn syrup

• 30g dry milk powder

• 8g vanilla bean paste

• 2g salt (see notes below)

• 100g egg yolks (about 5)

• 4g gelatin sheets

• 300g heavy cream

Directions

1. Soak gelatin sheets in a few cups of cold water for 5-10 minutes, then remove sheets and gently squeeze out excess water; set aside until needed.

2. In a medium saucepan over medium heat, combine milk, sugar, glucose (or corn syrup), and salt together until the temperature reaches 113F (45c).

3. Using an immersion blender, add dry milk to the warm milk mixture, then add the egg yolks and continue blending with the immersion blender until the mixture reaches 185F (85c); remove from heat.

4. Use the immersion blender to add the gelatin sheets, followed by the cream and vanilla.

5. Pour mixture into an airtight container and refrigerate for at least 24 hours to allow the flavors to mature.

6. Process according to your ice cream maker’s instructions and serve right away or transfer mixture to a freezer-safe container for longer storage.

7. To serve, allow frozen ice cream to soften at room temperature for 15-20 minutes before scooping.

Notes

• Gelatin Sheets - don’t be too concerned with the “bloom strength” of the sheet gelatin you use for this recipe. Just be sure the total weight is equal to 4 grams.

• Standard digital scales are great for weighing most ingredients, but they’re not so great when weighing very minimal amounts. When weighing just a few grams, like the salt in this recipe, it’s best to use a precise digital gram scale. If you don’t have a digital gram scale, you’ll have to approximate. For reference, 1 teaspoon of table salt weighs 5.69g so you’d need approximately 1/3 teaspoon table salt for this recipe (the volume would differ if using kosher salt).

• For the best flavor, be sure to refrigerate the ice cream base for 24 hours before processing in your ice cream maker.

adapted from Bruno Albouze