If Amaretto Fudge is too typical for you, let’s try something fresh and cold! I’m talking about the Amaretto Ice Cream. It’s a frozen treat with the delicious taste of amaretto liqueur. It’s got this special nutty and slightly sweet flavor that makes the ice cream really stand out. The mix of nutty, sweet, and just a hint of boozy taste gives it a fancy feel.
You can enjoy amaretto ice cream in lots of tasty ways! Scoop it into a waffle cone, have it with warm apple pie, make it into a yummy milkshake, or serve it next to a delicious chocolate cake. Here is how to make Amaretto Ice Cream:
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 1/4 cup amaretto liqueur
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer. Remove from heat.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
- Return the saucepan to the stove over medium-low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Remove the saucepan from heat and stir in the amaretto liqueur and vanilla extract until well combined.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold.
– With an ice cream maker:
- Once chilled, transfer the custard to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve the Amaretto Ice Cream scooped into bowls or cones, and enjoy!
– Without an ice cream maker:
- Once the custard is chilled, pour it into a shallow, freezer-safe dish.
- Place the dish in the freezer and let it freeze for about 1 hour.
- After an hour, remove the dish from the freezer and use a fork or whisk to vigorously stir the partially frozen mixture, breaking up any ice crystals that have formed.
- Return the dish to the freezer and repeat the stirring process every 30 minutes for about 2-3 hours, or until the mixture is uniformly frozen and creamy.
- Once the ice cream reaches your desired consistency, stir in the amaretto liqueur and vanilla extract until well combined.
- Transfer the ice cream to a freezer-safe container, cover it tightly, and freeze for an additional 2-3 hours or until firm.
- Serve the Amaretto Ice Cream scooped into bowls or cones, and enjoy!
Note
From this basic Amaretto Ice Cream recipe (with the ice cream maker), you can make different flavors by adjusting the ingredients and instructions.
Amaretto Cherry Ice Cream
– Additional ingredients:
- 1 cup pitted cherries, chopped
- 1 tablespoon granulated sugar
– Instructions:
- Follow steps 1 to 7.
- While the custard is chilling, combine the chopped cherries and granulated sugar in a small bowl. Let the mixture sit for about 15-20 minutes, allowing the cherries to release their juices and macerate.
- After the custard has chilled, strain the cherry mixture, reserving the liquid.
- Fold the strained cherries into the chilled custard mixture until evenly distributed.
- Add 1-2 tablespoons of the reserved cherry liquid to the custard mixture, depending on your desired level of cherry flavor. Mix well.
- Continue with steps 8 to 10 of the Amaretto Ice Cream recipe, churning the mixture in an ice cream maker until it reaches a soft-serve consistency, then freezing until firm.
Amaretto Coffee Ice Cream
– Additional ingredients: 2 tablespoons instant coffee granules
– Instructions:
- Follow steps 1 to 5 to create the base custard mixture.
- Dissolve the instant coffee granules in the hot cream mixture before adding the tempered egg yolks. Stir well to ensure the coffee is fully incorporated.
- Continue with steps 6 to 9 of the original recipe to chill and churn the ice cream.
- Once churned and frozen, serve the Amaretto Coffee Ice Cream in bowls or cones, and enjoy the delightful combination of flavors!
Amaretto Cream Cheese Ice Cream
– Additional ingredients: 4 oz cream cheese, softened
– Instructions:
- Follow steps 1-6.
- After straining the custard mixture, transfer it to a blender or food processor.
- Add the softened cream cheese to the custard mixture in the blender or food processor.
- Blend or process the mixture until smooth and well combined.
- Continue with steps 8-10 of the Amaretto Ice Cream recipe, following the instructions for churning and freezing.
Amaretto Cherry Chocolate Ice Cream
– Additional ingredients:
- 1/2 cup chopped dark chocolate or chocolate chips
- 1/2 cup pitted and chopped cherries (fresh or frozen)
– Instructions
- Follow steps 1 through 7.
- After straining the custard in step 6, stir in the amaretto liqueur and vanilla extract until well combined.
- Fold in the chopped dark chocolate and chopped cherries into the custard mixture until evenly distributed.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard, and chill in the refrigerator for at least 4 hours or overnight until completely cold.
- Once chilled, transfer the custard to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
Amaretto Ice Cream (with and without an ice cream maker)
A creamy, dreamy indulgence with a hint of nutty sweetness.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 1/4 cup amaretto liqueur
- 1 tsp vanilla extract
Instructions
- In a saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer. Remove from heat.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
- Return the saucepan to the stove over medium-low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Remove the saucepan from heat and stir in the amaretto liqueur and vanilla extract until well combined.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold.
With an ice cream maker
- Once chilled, transfer the custard to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve the Amaretto Ice Cream scooped into bowls or cones, and enjoy!
Without an ice cream maker
- Once the custard is chilled, pour it into a shallow, freezer-safe dish.
- Place the dish in the freezer and let it freeze for about 1 hour.
- After an hour, remove the dish from the freezer and use a fork or whisk to vigorously stir the partially frozen mixture, breaking up any ice crystals that have formed.
- Return the dish to the freezer and repeat the stirring process every 30 minutes for about 2-3 hours, or until the mixture is uniformly frozen and creamy.
- Once the ice cream reaches your desired consistency, stir in the amaretto liqueur and vanilla extract until well combined.
- Transfer the ice cream to a freezer-safe container, cover it tightly, and freeze for an additional 2-3 hours or until firm.
- Serve the Amaretto Ice Cream scooped into bowls or cones, and enjoy!
