Recipe Details

Summary

Name: Amaretto Peach Ice Cream

Category: Ice Cream

1 1/2 pounds peaches, peeled, pitted, sliced

1 cup granulated sugar

2 tablespoons fresh lemon juice

1 cup crumbled amaretti cookies

3 tablespoons Amaretto

6 large egg yolks

2 teaspoons vanilla extract

2 cups well−chilled heavy cream

In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain

mixture and purée peaches in a food processor.

In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over

moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer

the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble

vigorously) and simmer mixture, stirring, until caramel is dissolved.

In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.

In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream,

beating, and beat mixture until cool. Stir in vanilla extract, peach purée, cookie mixture and cream.

Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Makes about 2 quarts.