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Amaretto Peach 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.

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