Zutaten für Peach Amaretti Ice Cream
- Whipping Cream
- Egg Yolks
- Superfine Sugar
- 2 ½ cups fresh, ripe peaches
- Fresh Orange Juice
- Almond Liqueur
- ⅓ cup finely crushed amaretti biscuits
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Zubereitung von Peach Amaretti Ice Cream
- In a medium saucepan, heat 2 cups heavy cream over medium heat until it just begins to simmer.
- In a separate bowl, whisk together 4 large egg yolks and ¾ cup granulated sugar until pale and thick.
- Slowly temper the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 6-8 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a metal bowl. This removes any lumps.
- Place the bowl of custard into a larger bowl filled with ice water; stir occasionally to cool completely.
- While the custard cools, puree 2 ½ cups fresh, ripe peaches in a food processor until completely smooth.
- Gently fold in 2 cups of the peach puree and 2 tablespoons of orange juice into the cooled custard.
- Churn the custard base in an ice cream maker according to the manufacturer's instructions, until it is almost set.
- Add ¼ cup Amaretto liqueur and ⅓ cup finely crushed amaretti biscuits. Continue churning until the ice cream is fully set.
- Transfer the ice cream to an airtight container and harden in the freezer for at least 4 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
475g
Fat
385g
Carbs
45g
