Amaretto Peach Ice Cream
Ingredients
- 0 lb peaches, peeled, pitted, sliced
- 1 cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 cup crumbled amaretti cookies
- 3 tbsp Amaretto
- 6 each egg yolks
- 2 tsp vanilla extract
- 2 cup well-chilled heavy cream
Instructions
- 1
In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes.
- 2
Drain mixture and purée peaches in a food processor.
- 3
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.
- 4
Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.
- 5
In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.
- 6
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.
- 7
Stir in vanilla extract, peach purée, cookie mixture and cream.
- 8
Freeze the mixture in an ice cream maker according to the manufacturer's directions.
- 9
Makes about 2 quarts.