2 C. whole milk
1 C. heavy whipping cream
4 egg yolks
3/4 C. sugar
1 T. Amaretto
1/2 C. crushed amaretti cookies
Heat milk and cream in a heavy saucepan until small bubbles form around edge of pan.
In a bowl, using electric mixer, beat egg yolks until light. Slowly add sugar and continue beating until light and thick and mixture forms a ribbon when dropped from a spoon. Add milk mixture to eggs, slowly at first to temper. Place over low heat and stir constantly, taking care to cover entire bottom of pan with stirring motion. Watch mixture closely, checking with an instant-read thermometer. Temperature should not exceed 180 degrees. (If mixture overheats, it will curdle.)
Custard should thicken and coat back of a spoon, holding a line on spoon when a finger is drawn across the surface. Strain through a sieve into a bowl and cool in an ice water bath for 15 minutes. Pour into a covered container and refrigerate two to three hours or until chilled. Add Amaretto. Pour into an ice cream machine and follow manufacturer’s directions.
Finely grind amaretti cookies and add to mixture during last several minutes of churning.
Makes 1 quart.