Amaretto Ice Cream 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.

AMARETTO ICE CREAM

Steps:

• In a large bowl, beat cream until stiff peaks form; set aside. In a small saucepan, heat milk to 175°, stirring constantly. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat., Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Amaretto and extract. Fold in whipped cream and toasted almonds. Pour into a 9-in. square pan; cover and freeze for 4 hours or until firm., In a microwave, melt chocolate chips; stir until smooth. Cut ice cream into squares. Drizzle each serving with chocolate; sprinkle with almonds.

PEAR AND AMARETTO ICE CREAM

Steps:

• Mix the pears, lemon juice and pear juice together in a large saucepan. Heat the ingredients slowly over medium heat until they boil. Stir as needed.
• Remove the pear mixture from the stove and pour it into a blender. Blend the pears until smooth. Put the pears in the refrigerator for 30 minutes or until cold. Set aside.
• Combine the honey, egg yolks and sugar in a large bowl. Whisk the ingredients until blended.
• Warm up 1 cup of heavy cream in a small saucepan until it simmers. Remove the cream from the heat and gradually stir it into the egg yolk and honey mixture.
• Put the batter in a large saucepan and carefully stir the mixture over low heat for about 6 minutes or until it thickens. Do not let the ingredients boil.
• Pour the ingredients into a bowl through a strainer. Stir in the second cup of heavy cream. Chill the batter in the refrigerator for 30 minutes.
• Add the amaretto, and pear mixture to the cold batter. Stir until the ingredients are well-blended.
• Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions). Transfer to plastic container and place in the freezer for 4 or 5 hours before serving.
• Serving tip: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle cinnamon on each serving for a spicier flavor.

AMARETTO ICE CREAM

Steps:

• Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into medium bowl. Chill until cold. Whisk in amaretto. Process in ice cream maker according to manufacturer's instructions. Fold in almonds. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)

AMARETTO PEACH ICE CREAM

Steps:

• Scald milk until bubbles form around edges of pan. Remove from heat. Add sugar and salt until dissolved. Stir in half and half, vanilla, whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30 minutes. Add cinnamon to pureed peaches and diced peaches, then add to chilled mixture. Refrigerate another 15 minutes. Freeze in an ice-cream maker according to the manufacturer's directions. Drizzle remaining Amaretto liqueur over dished out servings.

CHOCOLATE AMARETTO ICE CREAM

Steps:

• In a saucepan combine 2 cups of milk, cocoa and corn syrup.
• Bring to boil over medium heat, stirring constantly.
• Cool.
• Beat eggs until foamy and gradually beat is sugar.
• Add cocoa mixture.
• Stir in remaining 2 cups of milk, whipping cream and liqueur blending well.
• Chill serval hours or overnight.
• Freeze according to manufacturer's directions.