Amaretto Ice Cream Food

AMARETTO PEACH ICE CREAM

Steps:

• Scald milk until bubbles form around edges of pan. Remove from heat. Add sugar and salt until dissolved. Stir in half and half, vanilla, whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30 minutes. Add cinnamon to pureed peaches and diced peaches, then add to chilled mixture. Refrigerate another 15 minutes. Freeze in an ice-cream maker according to the manufacturer's directions. Drizzle remaining Amaretto liqueur over dished out servings.

AMARETTO ICE CREAM

Steps:

• Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into medium bowl. Chill until cold. Whisk in amaretto. Process in ice cream maker according to manufacturer's instructions. Fold in almonds. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)

AMARETTO OVER ICE CREAM

Steps:

• Scoop ice cream into a chilled dessert bowl.
• Pour Amaretto over ice cream, find a cozy chair and enjoy!

AMARETTO ICE CREAM

Steps:

• Beat eggs and milk together in a large saucepan.
• Add sugar and cook over low heat, stirring constantly until thickened, about 10 minute
• Mixture should smoothly coat the back of a wooden spoon.
• Cool, then add cream and vanilla. Chill thoroughly.
• Begin soaking cookies in liqueur.
• Pour custard into ice cream maker; begin processing according to manufacturer' s directions.
• About 1/3 of the way through, add the cookies, along with some (not all) of the liqueur and continue processing using up all the crushed cookies and Amaretto.
• When processed, spoon mixture into airtight freezer container and freeze thoroughly.

TOASTED ALMOND AMARETTO ICE CREAM

Steps:

• Place the half-and-half, milk, dry milk, egg substitute, agave nectar, vanilla extract, amaretto, and salt in a food processor and blend until well combined, about 1 minute. Refrigerate for several hours or overnight. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturer's directions. Add the toasted almonds 5 minutes before the ice cream is ready. Serve with hot fudge sauce, if desired.

AMARETTO ICE CREAM

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.

CHOCOLATE AMARETTO ICE CREAM

Steps:

• In a saucepan combine 2 cups of milk, cocoa and corn syrup.
• Bring to boil over medium heat, stirring constantly.
• Cool.
• Beat eggs until foamy and gradually beat is sugar.
• Add cocoa mixture.
• Stir in remaining 2 cups of milk, whipping cream and liqueur blending well.
• Chill serval hours or overnight.
• Freeze according to manufacturer's directions.

STRAWBERRY AMARETTO ICE CREAM COCKTAIL

Steps:

• Wash and hull the strawberries.
• Put them in a blender with the ice cream, milk, powdered sugar and amaretto.
• Blend until smooth. Taste and add more amaretto if desired- I like a hint of amaretto but you may prefer it stronger.
• Strain through a sieve to remove the strawberry seeds (this produces a much smoother drink and is worth it if you have time).
• Serve ice cold and enjoy!

THE ATTIC'S ALMOND AMARETTO ICE CREAM

Steps:

• For the Almond Crunch Topping: Spread sliced almonds in a buttered pan. In a small, heavy saucepan, stir together the sugar with a tablespoon of water over low heat until the sugar has melted. Then pour it over the almonds and let harden. When the topping is completely cold, break it up with your fingers or a kitchen hammer and grind it in a blender into smaller bits. Store the topping in a covered jar in the refrigerator.
• To Complete: Freeze parfait or wine glasses. Just before serving, spoon in ice cream, splash with amaretto and sprinkle with Almond Crunch Topping.