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Ingredients
- 4 c. heavy cream
- 5 x egg yolks
- 1 c. sugar
- 1 c. crushed blanched almonds
- 1 Tbsp. Amaretto liqueur
Method
- Pour the cream into a saucepan and heat gently.
- Beat the egg yolks and sugar together till pale and creamy.
- Beat 2 Tbsp.
- of the warm cream into the egg mix, then beat in the remaining cream, a half c. at a time.
- Pour into a double boiler, or possibly into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 min, till the mix coats the back of a spoon.
- Cold mix, then chill.
- Pour chilled mix into an ice cream maker and churn according to manufacturer's instructions.
- While the paddle is churning, add in the almonds and Amaretto; freeze gelato overnight.
- Place in the refrigerator about 20 min before serving.
