Amaretti Gelato

makes 6 servings

In a medium bowl, whisk together the egg yolks and sugar; set aside.
In a 6-quart or larger sauce pan, bring milk to a boil; remove from heat.
Quickly whisk about 1/4 of the hot milk into the egg yolk mixture, then pour the egg and milk mixture into the saucepan that contains the remaining hot milk.
Return saucepan to heat and bring back to a boil; boil for 5 minutes, stirring constantly.
Strain mixture through a fine sieve and stir in vanilla bean paste; cool completely in the refrigerator for at least 6 hours, but 24 hours is best (don’t add the crumbled amaretti cookies yet).
Process the chilled gelato base in ice cream maker according to manufacturer’s instructions; add crumbled amaretti a couple of minutes before churning is complete.

Use a larger saucepan that you think you’ll need because boiling milk will easily boil over a smaller saucepan. Better to leave yourself plenty of room.
For extra crunch, serve with extra crumbled amaretti.

adapted from Lazzaroni Amaretti

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