Mom was worried that she may come across as having a bit of an alcohol problem on this post. I reassured her that she needn’t be worried, because she clearly doesn’t have one…she just enjoys an occasional sip of wine, you know? And perhaps a rare enjoyment of amaretto poured over her ice cream. And Bailey’s in her coffee.
Okay, okay, I kid. She uses Bailey’s flavored creamer–she’s a working woman, you know. And there’s not much ice cream to be found in these parts anymore.
Or there wasn’t, until I came home for break. When we were kids, my mom would sometimes serve herself a bowl of ice cream and settle in for a movie. When we clamored for a taste, she’d inform us that it was “Mommy’s special ice cream” and we couldn’t have any.
Only when we were adults did we discover that “special” meant “21 and over” or “doused in amaretto”.
So in honor of a special lady, I thought I’d recreate the ice cream treat, only this time around with the “special” mixed right in.
Amaretto Ice Cream (original recipe here)
- 1 1/2 C heavy cream
- 1 1/2 C whole milk
- 6 egg yolks (save those whites for a healthy omelet!)
- 3/4 C sugar
- 1 T light corn syrup
- 3 T amaretto
- 1/3 C chopped toasted almonds
Oh, yes. Did I mention that this is a treat? If you want a healthy frozen dessert, try this banana frozen yogurt. However, if you’re ready to give yourself the gift of rich, custardy, creamy ice cream, then stick with me.
Now, if you are using an ice cream maker, don’t be like me. Read the instructions and realize that you need to freeze the bowl for 6-12 hours before using. Do that the day before. Save your sanity. If you aren’t using an ice cream maker, than you can put it in the freezer and just take it out and stir every once in a while to prevent big ice crystals from forming.
Bring the milk and cream to a simmer in a medium-sized heavy saucepan. Not a rolling boil, just a nice chill simmer.
In a large bowl, whisk together the egg yolks, sugar, and corn syrup.
Slowly add the hot cream mixture–go slowly, because you don’t want scrambled egg yolks as part of your ice cream!
Give it a nice whisk, then pour back into the saucepan. Place over medium-low heat and continue whisking until the custard thickens–it should coat the back of a spoon without running. Once again, go slow and steady to avoid the eggy thing–it should take about ten minutes.
If you think you have egg bits, then strain back into the bowl; otherwise, just dump it back in. Add the amaretto and chill in the fridge until completely cool.
Now, either place it in the freezer and stir, or use your ice cream maker as directed. Right before freezing, add the toasted almonds and do it up.
This is so rich and creamy that you really won’t need a big bowl to feel satisfied–and the crunch of the almonds goes perfectly with the smooth amaretto. It does melt quickly because of the alcohol content, so be prepared for drips–and don’t be tempted to add extra alcohol, because the taste is strong enough as is, and you don’t want to mess up the freezing process.
Special ice cream, indeed.
We had breakfast this morning with some family friends at Denny’s. It’s always so nice to catch up (and Cora made another appearance, of course).
By the way, I shot the pictures for this post using our new Canon T3i! Exciting, huh? I also was using the manual setting for the first time ever in my life–what do you think? Any tips?