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Custard and amaretti gelato

Course Dessert, Gelato, Ice-cream
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Author Sara Melocchi

Ingredients

  • 220 g of whole milk
  • 250 g of fresh cream
  • 1 tablespoon of vanilla extract
  • 5 egg yolks
  • 125 g of caster sugar
  • 1 tablespoon of orange blossom honey
  • 1 teaspoon of carob seed flour
  • 40 g of crushed amaretti + more to decorate

Instructions

  • The day before. Heat the milk and cream in a saucepan until slightly simmering. Turn off the heat and add a tablespoon of vanilla essence.
  • Beat the egg yolks with the sugar until light and pale, add a tablespoon of honey and a teaspoon of carob seed flour, then stir them thoroughly into the yolks.
  • Pour slowly the milk and cream in a thin stream into the egg yolks and stir constantly with a whisk to prevent the eggs from curdling.
  • Put the custard in a double boiler on the stove and heat till 83°C or mix with a whisk until it reaches the first boil. Turn off, cover with cling film and let it cool, then move it in the fridge until the next day.
  • The next day. Pour the custard into the chilled ice cream maker and follow the instructions. Just before the ice cream is ready, crush the amaretti biscuits with a rolling pin to grind them into a fine powder and add in into the ice cream for the last 5 minutes.
  • Put the ice cream in a plastic or metal container and transfer it into the freezer for a few hours. Take it off ten minutes before serving and decorate with other amaretti crumbs.
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