Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

Italian homemade ice-cream!

Ingredients Nutrition

Directions

  1. Beat the egg yolks with sugar till it becomes firm white foam. Pour it out in a round bottom stainless steel bowl and double boil it while continue whisking, until the batter gets to 70C (foam forms a tring w/o breaking). Take it off the fire and let it cool.
  2. Whip up the cream in a very cold bowl.
  3. Crumble the amaretti.
  4. First fold the egg batter into cream, then add crumbs. Fold with care.
  5. Optionally, you can flavor the cream with some drops of amaretto liqueur.
  6. Put the cream in individual cups and keep in the freezer for half an hour.

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