Amaretto Peach Ice Cream

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  • 1 1/2 pounds peaches, peeled, pitted, sliced
  • 1 cup granulated sugar
  • 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


  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.

Yield: about 2 quarts