I scream, you scream, we all scream for ice cream...
Hello friends! I'm not sure if you know what "Amaretti" are. They are small, almond flavoured biscuits imported from Italy. You can find them in big supermarkets or in Italian grocery.
Somebody says that these Italian Amaretti are similar to macaroons. (I love macaroons but I don't think they are similar to amaretti!) Amaretti are made with almond flour, egg whites, and sugar and when first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout.
Here in Italy we can use them as dessert, pudding, cakes but what I most suggest is to try them with any fruit dessert. I love amaretti on hot peach or amaretti on fresh salad fruits. Uhm... delicious!
As ice cream season has started, Sunday morning I did an experiment: I took my ice cream maker (soon I'll use it for other tests culinary) and I made ice cream with peaches and amaretti. I've prepared the base the night before, I missed only the peaches.
For those who want to try, here is my recipe.
600 g peaches, peeled and cut
250 ml whipping cream
250 ml milk
110 gr sugar (150 gr if you like a sweeter ice cream)
100 gr finely crushed amaretti
4 egg yolks
1 tablespoon fresh lemon juice
In a saucepan, scald the milk and cream.
Beat yolks and sugar until pale yellow.
Slowly beat hot cream into yolks.
Return to saucepan; stir over medium-low heat until mixture thickens (do not boil or mixture will curdle).
Soak the saucepan in a large bowl with ice and continue to stir for a few minutes. When the custard has cooled, cover it and put it to the refrigerator overnight.
Prepare the puree peaches in processor until smooth with lemon juice and add to the custard.
Churn the base mixture in the ice-cream maker for about 30 minutes.
Add the crushed amaretti and continue churning until the ice cream is thick and creamy.
Serve ice cream immediately or keep it in an air-tight plastic container and it will stay fresh longer.
...But I'm sure you will not need to store it in the fridge!