CookEat Recipe
Amaretti Gelato
A cooked milk-and-yolk gelato with finely ground amaretti biscuits.
Method
Steps
Step 1
Gather the ingredients: 1 litre pasteurized whole milk; 200 g caster sugar; 100 g ready-to-eat amaretti biscuits; 6 egg yolks; 5 g vanilla sugar.
Step 2
Grind the amaretti very finely in a mortar or food processor. Put them in a heavy saucepan with the caster sugar, yolks and vanilla sugar. Mix thoroughly, then gradually stir in the milk.
Step 3
Heat over medium-low heat, stirring constantly across the bottom and corners, until thick enough to coat a spoon, about 80–82°C and at least 74°C throughout. Do not boil. The fine biscuit particles remain in the custard.
Step 4
Cool promptly in a clean bowl set over ice water, stirring and keeping bath water out of the food; refrigerate within 2 hours. Chill the covered mixture at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes; work in batches if the mixture exceeds the machine’s capacity. Transfer to a covered freezer container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and return the rest to the freezer without letting it melt.
Step 5
Half batch for 4–5 portions: use 500 ml milk, 100 g caster sugar, 50 g amaretti, 3 yolks and 2.5 g vanilla sugar. Grind and mix in the same order, cook to the same temperature, cool promptly and churn and freeze as above. Use commercially prepared edible biscuits; do not substitute raw bitter almonds or stone-fruit kernels.
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