Dessert Recipes

Amaretto Peach Ice Cream

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Yield: about 2 quarts

Ingredients

  • 1 1/2 pounds peaches, peeled, pitted, sliced
  • 1 cup granulated sugar, divided
  • 2 tablespoons fresh lemon juice
  • 1 cup crumbled amaretti cookies
  • 3 tablespoons Amaretto
  • 6 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups well-chilled heavy cream

Instructions

  1. In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand for 30 minutes.
  2. Drain mixture and puree peaches in a food processor.
  3. 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.
  4. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.
  5. In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.
  6. In a large bowl with electric mixer beat egg yolks until they are thick and pale.
  7. Add syrup in a stream, beating, and beat mixture until cool.
  8. Stir in vanilla extract, peach puree, cookie mixture and cream.
  9. Freeze the mixture in an ice cream maker according to the manufacturer's directions.


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