Amaretto Ice Cream Recipe

In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat until it begins to simmer. Remove from heat.

In a separate bowl, whisk the egg yolks until they become pale yellow.

Slowly pour the hot cream mixture into the egg yolks, continuously whisking to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.

Remove from heat and stir in the amaretto liqueur and vanilla extract.

Transfer the mixture to a bowl and cover with plastic wrap, ensuring it touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.

Transfer the churned ice cream into a lidded container and freeze for at least 2 hours to firm up.

Serve the amaretto ice cream in bowls or cones, and top with optional chopped almonds and chocolate sauce if desired.