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Amaretto Peach Ice Cream
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1/2 pounds peaches, peeled, pitted, sliced
cup granulated sugar
tablespoons fresh lemon juice
cup crumbled amaretti cookies
tablespoons Amaretto
large egg yolks
teaspoons vanilla extract
cups well−chilled heavy cream
In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain
mixture and purée peaches in a food processor.
In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over
moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer
the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble
vigorously) and simmer mixture, stirring, until caramel is dissolved.
In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.
In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream,
beating, and beat mixture until cool. Stir in vanilla extract, peach purée, cookie mixture and cream.
Freeze the mixture in an ice cream maker according to the manufacturer's directions.
Makes about 2 quarts.
Amaretto Peach Ice Cream
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