Amaretti Ice Cream Dessert Recipes

AMARETTO ICE CREAM

Steps:

• Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
• Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.

AMARETTI ICE CREAM DESSERT

Steps:

• crumble 4 amaretti cookies into each of 4 desssert cups and douse them with the liqueur. Top with ice cream, whipped cream and almonds. easy peasy lemon squeezy =).

ADULTS-ONLY AMARETTI CRUNCH DESSERT

Steps:

• Reserve 6 raspberries for garnish. Place remaining raspberries in a saucepan and add 2 tablespoons sugar, water, and lemon juice. Bring to a simmer over low heat and cook, stirring occasionally, until raspberries break down, 5 to 7 minutes. Drain through a fine mesh sieve set over a bowl to remove seeds and reserve raspberry sauce.
• Combine amaretto liqueur, heavy cream, and remaining sugar in a mixing bowl. Whip until soft peaks form. Add mascarpone cheese and blend thoroughly.
• Place 1 or 2 tablespoons crushed amaretti in the bottom of a serving glass. Add whipped mascarpone mixture and a layer of raspberry sauce. Repeat layers and top with 1 reserved raspberry and 1 whole amaretti cookie. Repeat with remaining ingredients.

AMARETTI ICE CREAM BALLS

Steps:

• Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered. Place the balls into a serving dish and top with chocolate sauce and whipped cream.

SPARKLING LEMON & AMARETTI ICE

Steps:

• Line the base and sides of a 20cm cake tin with a round and two or three strips of plastic cut from two A4 clear plastic folders. Crush the amaretti biscuits fairly finely and mix into the melted butter, stirring well. Press into the base of the tin, smoothing with the back of a metal spoon.
• Tip the cheese into a large bowl, beat briefly to soften, then beat in the sugar, lemon zest and juice. Whip the cream until it just holds its shape, then fold into the mixture.
• Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours. For the topping, slice the lemons as thinly as possible. Put in a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 minutes. Drain well.
• Tip the sugar into a small pan and add 3 tbsp water. Heat gently to melt the sugar, then add the lemon slices, increase the heat and cook until the lemons are caramelised (about 4-5 minutes). Cool to room temperature, then arrange in overlapping circles over the top. Drizzle over any syrup, then return to the freezer. (Can be frozen for up to 2 months.)
• Remove the dessert from the freezer 2-3 hours before serving, peel off the plastic and set on a serving plate. (Timing is not too critical, as it won't collapse, just become softer.) Tuck it away in the fridge until you are ready to serve.

REALLY EASY APRICOT & AMARETTI CREAM

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
• Whisk the mascarpone and custard together until completely blended.
• Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

PEACH-AMARETTI ICE CREAM

Steps:

• Bring cream to simmer in medium saucepan.
• Beat yolks and sugar until pale yellow.
• Slowly beat hot cream into yolks.
• Return to saucepan; stir over medium-low heat until mixture thickens, about 6 minutes (do not boil or mixture will curdle).
• Strain through a fine sieve into a metal bowl.
• Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
• Cool custard completely, stirring occasionally.
• Puree peaches in processor until smooth.
• Fold 2 cups puree and orange juice into custard.
• Process according to ice cream maker's manufacturer's instructions, until almost set.
• Add liqueur and amaretti and process until set.
• Let ripen in freezer several hours before serving.

AMARETTI AFFOGATO

Steps:

• Divide the ice cream between four coffee cups. Carefully pour a shot of espresso over each, then scatter over the amaretti biscuit crumbs. Serve immediately while some of the ice cream is still frozen.

AMARETTI

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.