Amaretti Gelato
Patricia @ ButterYum
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
Amaretti Gelato
makes 6 servings
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
In a medium bowl, whisk together the egg yolks and sugar; set aside.
In a 6-quart or larger sauce pan, bring milk to a boil; remove from heat.
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.
Return saucepan to heat and bring back to a boil; boil for 5 minutes, stirring constantly.
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).
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