Amaretto Ice Cream

Happy Cinco De Mayo! This is a very grown-up ice cream with a nice strong amaretto kick topped with toasted almonds…heaven! Because it is a rich ice cream with the added egg yolks, half a cup really feels like a completely satisfying treat.

Note that there are some long cooling times, so if you are making this for a party,start early or make it the day before.

Serves: 10

1 C. organic whole milk

2/3 C. organic sugar

3 egg yolks

3 C. 1/2 and 1/2 (or 2 C. 1/2& 1/2 and 1 C. heavy cream)

1/2 tsp. almond extract

3-4 Tb. amaretto or other almond liqueur

1/2 C. sliced or chopped almonds

1. Heat the 1 C. milk in a pot over medium heat, whisking frequently, until just before a simmer. Remove from heat.
2. In a separate bowl, whisk the egg yolks and sugar. Whisk 1/2 cup of the hot milk into the egg yolks. Add a little more hot milk. Then add the yolks back to the pot of milk,.
3. Return to medium heat and bring to a low simmer for a few minutes, stirring constantly, until the mixture is slightly thickened. Remove from heat.
4. Add the the remaining ingredients. Pour into the churning bucket or other container and place in the refrigerator for about 2 hours or more until the mixture is very cold.
5. Churn in your ice cream maker according to the instructions.
6. Toast the almond for 3-5 minutes at 350 degrees or until lightly toasted. Cool completely.
7. When done, place in a chilled tuperware. Either fold in the almonds, sprinkle on top, or keep them separate and garnish each individual serving.

• The ice cream will get firmer as it sits in the freezer.
• Don’t get too booze happy with the almond liqueur or your ice cream will not firm up! I used 1/4 C. and it made a very smooth and soft ice cream that was perfect for my taste.