Amaretto Ice Cream

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tbsp Cornstarch
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt

• Dairy

  • 2 cups Heavy whipping cream
  • 1 cup Milk

• Beer, Wine & Liquor

  • 2 tbsp Amaretto

Found on thecookiewriter.com

Description

Ingredients

• 2 cups heavy whipping cream
• 1 cup milk
• 4 egg yolks
• 1/2 cup granulated sugar
• 1 tbsp. cornstarch
• 2 tbsp. Amaretto, divided + more for topping if desired
• 1/4 tsp. salt
• 1 tsp. almond extract

Directions

• In a medium saucepan, combine 1 cup of cream, milk, and sugar over medium heat. Heat, whisking occasionally, until hot, but do not let boil (and all the sugar has dissolved.).
• While the mixture is cooking, whisk egg yolks until paler in colour. Combine remaining cream and cornstarch in another bowl.
• Carefully and slowly pour the hot cream into the egg yolks, whisking constantly so the eggs do not scramble. Continue whisking until all the cream is blended. Transfer the mixture back into the pan and stir in the almond extract, 1 tbsp. Amaretto, cream, and salt. Bring up to a hot temperature again, stirring occasionally. Turn off heat and allow to cool to room temperature, stirring occasionally to keep film from building up. Cool in refrigerator overnight.
• To make the ice cream, follow your machines instructions. When the ice cream is almost set (usually 20 minutes in my machine) add in the remaining Amaretto.
• When the ice cream is finished churning, transfer to a freezer safe storage container. Top with additional Amaretto and pecans when serving if desired!