Amaretti biscuit ice cream.

I live with ice cream fiends so we have a good ice cream maker but don’t use it as much as we should. I spotted this recipe this week and knew that I had to give it a go. I think I will make this again at Christmas and serve with a shot of amaretto as it made me feel christmasy in April! If you want to make this and have an ice cream maker make sure you plan ahead and freeze it 24 hours before and also soak the biscuits the night before.



Serves 6
150g Broken amaretti biscuits
50g whole amaretti biscuits
700ml Whole milk
250ml Double cream
6 egg yolks
100g golden caster sugar.

Put the broken up biscuits in a bowl with the milk and leave in the fridge overnight.

When you are ready to make the ice cream, stir then pour the milk into a bowl through a fine sieve to get all the soggy biscuits out. You will need to have 500ml of milk. Put this in a pan with the cream and bring to a simmer.

Put the egg yolks and sugar in a bowl and whisk together then gradually pour in the milk/cream mixture stiring continuously as you pour. Put the mixture back into a saucepan and heat gently until it thickens enough to coat a spoon.  Put in a clean bowl and refigerate until cold then churn in an ice cream maker.

When you remove from the ice cream maker crumble the leftover biscuits into the ice cream and stir round.

Serve with an amaretti biscuit on top.



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