Amaretto Peach Ice Cream


  • 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
Mix in a bowl, peaches with lemon juice and 1/4 cup sugar and let the mixture stand for 30 minutes. In a food processor, drain and mash peaches.

Mix in a saucepan the remaining 3/4 cup 1/4 cup sugar water, bring to a boil over moderate heat, the walls of the pan will be washed with a pastry brush dipped in cold water, and simmer syrup until pale golden caramel.

  Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer the mixture, stirring, until caramel is dissolved. In a small bowl, sprinkle with amaretto cookies and let stand for 5 minutes.

In a large bowl with the egg yolks Beat Electric mixer until thick and pale, add the syrup in a stream, beating, and beat until mixture cool. Stir in vanilla extract, peach puree, mix cookies and cream. Freeze the mixture in an ice cream maker according to manufacturer’s instructions.  

Makes about 2 liters.
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2 thoughts on “Amaretto Peach Ice Cream

  1. […] Amaretto Peach Ice Cream. […]

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