Amaretti Gelato

from ButterYum

makes 6 servings

INGREDIENTS

• 960g cups whole milk (4 cups)

• 120g egg yolks (about 6)

• 300g granulated sugar

• 1 teaspoon (5ml) pure vanilla bean paste

• 150g amaretti cookies, crumbled

• additional amaretti crumbles for serving

DIRECTIONS

• 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.

NOTES

• 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