Amaretti Gelato Recipes

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

Steps:

• Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
• Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.

Steps:

• 1 Heat the milk in a large saucepan over low heat until small bubbles form around the edges, about 3 minutes. 2 In a large heatproof bowl, whisk the egg yolks and sugar until well blended. Gradually add the hot milk, whisking constantly. When all the milk has been added, pour the mixture into the saucepan. Cook over medium heat, stirring constantly, until wisps of steam rise from the surface and the mixture thickens slightly. 3 Immediately pour the mixture through a fine-mesh strainer into a bowl. Add the cream and vanilla. Cover and refrigerate until chilled, about 1 hour. 4 Freeze the gelato in an ice-cream freezer, following the manufacturer's directions. When frozen, stir in the crumbs. Pack the ice cream into a plastic container, cover, and freeze up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Place white chocolate in a small bowl set over a saucepan of gently simmering water. Stir occasionally until melted; set aside.
• Combine the milk and cream in a small saucepan set over low heat, and cook until scalded or when bubbles start to form on the edge. Turn off heat.
• Place the egg yolks, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment, and beat on high speed until light yellow, about 3 minutes. On low speed, slowly add the scalded milk and cream, and beat until combined.
• Transfer the mixture into a clean medium saucepan, and cook, stirring constantly with a wooden spoon, over low heat until slightly thickened and the mixture coats the back of the spoon, about 5 minutes. Remove from heat, and stir in the reserved melted chocolate and vanilla extract. Strain the mixture into a clean bowl, and refrigerate until very cold, at least 2 hours or overnight.
• Add the crushed amaretti to the chilled mixture, and stir to combine. Freeze mixture in an ice-cream maker according to the manufacturer's instructions.