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January 20, 2019
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Amaretti Gelato

Crisp almond macaroons, known in Italy as amaretti, are sold in better supermarkets and Italian food shops. Large or small amaretti will work in this recipe. We find it easier to place the cookies in a zipper-lock bag and crush them lightly with the bottom of a heavy glass. Do not crush the cookies into fine crumbs.

2 cups whole milk

  • 1 cup heavy cream
  • 3/4 cup sugar, separated
  • 4 large egg yolks
  • 3 tablespoons Amaretto or almond-flavored liqueur
  • 1 teaspoon vanilla extract
  • 1 cup crumbled amaretti cookies

    Combine the milk, cream and 1/2 cup sugar in a heavy saucepan over medium heat. Heat until the mixture registers 175 degrees on an instant-read thermometer, stirring occasionally to dissolve the sugar.

    Meanwhile, beat the remaining 1/4 cup sugar and the egg yolks in a medium bowl, scraping down the sides as needed, until the mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer on medium-high or 4 minutes with a whisk.

    Remove about 1/2 cup hot milk-cream mixture from the pan and slowly whisk it into the beaten yolk mixture. Gradually whisk the thinned yolk mixture into the saucepan. Reduce the heat to low and bring the mixture to 180 degrees, stirring constantly, about 5 minutes. The custard should be thick but not curdled or boiled.

    Remove the saucepan from heat; pour the custard through a fine-mesh strainer into a nonreactive bowl or container. Place the bowl in a larger bowl of ice water to bring the custard to room temperature.

    Cover the bowl and refrigerate until the custard registers 40 degrees or lower, 4 to 8 hours. (Custard may be refrigerated overnight.) Stir in the liqueur and the vanilla and pour the custard into an ice cream machine. Churn until frozen but still a bit soft. (Do not overprocess or the gelato may become icy, with flecks of butter.) About 30 seconds before the churning is completed, add the crumbled amaretti cookies. Transfer the gelato to a nonreactive container, seal and freeze until firm. Gelato will keep up to 2 days.

    PG tested recipe from "Italian Classics" by the editors of Cook's Illustrated magazine

    Sunday, October 20, 2002

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