Amaretto Ice Cream


We thought of this amaretto ice cream recipe when Anthony and I were trying out a restaurant in town called L'Oca d'Oro. It's interesting how we approach the experience of dining at a restaurant in a completely different perspective now after a year of recipe developing and experimentation. Now it's more about finding inspiration and looking for ways to encourage ourselves to get out of our comfort zone in terms of combining odd ingredients. One dish that stuck out to us was the creamy panna cotta with shaved fennel and pine nuts. The fennel added no flavor but instead a refreshing texture and the pine nuts added some heartiness and it was perfect. And while we watched these dishes unfold, we came up with the idea of adding amaretto to our favorite ice cream base.


Amaretto Ice Cream

2 cups heavy cream

1 cup whole milk

1/8 tea spoon kosher salt

6 egg yolks

1/2 cup sugar

3 tablespoons amaretto


Whisk the egg yolks in a bowl and set aside.  Combine the heavy cream, whole milk, salt, and sugar in a double boiler and heat until the sugar dissolves completely and then turn off the heat. Slowly add the cream mixture into the yolk while whisking until a third of the mixture is used. Pour the yolk + cream mixture into the left over cream mixture while whisking. Turn the heat back on to medium-low heat and stir constantly with a wooden spoon. When you feel the mixture thicken, draw a line through the mixture on the back of the spoon, and take off from heat when the mixture doesn't run. Strain the mixture and set aside to cool to room temperature before putting it into the fridge to cool overnight. When it's time to start churning, add three tablespoons of amaretto. Churn with an ice cream machine.