Amaretti Ice Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 1 l milk
- 200 g sugar
- 100 g amaretti (bitter-almond macaroons)
- 6 egg yolks
- vanilla sugar
Instructions
- Pound the amaretti very fine and combine in a pan with the sugar, yolks, and vanilla sugar.
- Whisk in the milk gradually, then cook like a custard until thickened.
- Churn and freeze in the sorbet freezer.