Amaretto Gelato

Amaretto Gelato.jpg

So this recipe I’m posting today is simply a combination of the liquor and biscuits, that would be lovely served with coffee, as an ice-cream float or simply on its own! For best results you’ll need an ice cream maker for this, to get a really smooth luxurious ice-cream, but failing this whisk the double cream before combining with the custard – this will ensure the mixture is thicker. Then pour the mixture into a tub, freeze and hand churn by removing the ice-cream at regular intervals and whisking up to remove any ice crystals, continue this until fully frozen – this may result in a less smooth gelato.


300ml Milk or dairy free alternative

100g Granulated Sugar

3 Egg Yolks

1tsp Vanilla Bean Paste/Extract or 1 Vanilla Pod

Approx. 284ml Double Cream or dairy free alternative

100ml Amaretto Liquor

A few handfuls of crushed Amaretti biscuits or gluten free alternative (crunchy)


1. Combine the milk, vanilla and half the sugar in a saucepan and bring to just below boiling point. Remove the pan from the heat, and set aside for about 15 minutes to infuse the vanilla into the milk.

2. In a heatproof bowl, whisk together the egg yolks with the rest of the sugar and beat until thick and pale. It’s best to use an electric whisk for this, but if you don’t have one just use a little elbow grease – think of all the calories you’ll save, ha!

3. Bring the milk back to the boil, then slowly pour the milk into the egg mixture, ensuring to whisk steadily as the milk is added – we don’t want to end up with scrambled eggs.

4. This bowl can either be placed over a bowl of simmering water, or you can return the custard to the saucepan. If you are going to use the second option, ensure the pan is on a heat diffuser and use a thermometer to ensure you do not overheat the custard. Use a wooden spoon, or spatula to continually stir the custard until it reaches 85 degrees c, or is thicker in consistency. It should coat the back of the spoon, and hold its shape when you run your finger through it.

5. Once cooled, mix in the double cream and liquor.

6. Pour into your ice cream maker, and once thickened, add in your crushed amaretti biscuits. Continue to churn until thick as possible.

7. Pour into a tub that can be used in the freezer, and top with a few more roughly crushed biscuits. Freeze until ready to serve.


Maria Blackstone Comment