White Chocolate Amaretti Ice Cream
Using high-quality chocolate for these makes a big difference; Ina Garten prefers Lindt.
- Yield: Makes 2 quarts
Photography: Luca Trovato
Source: Martha Stewart Living, February 2001
- 12 ounces good-quality white chocolate, roughly chopped
- 2 cups milk
- 2 cups heavy cream
- 8 extra-large egg yolks
- 1 cup superfine sugar
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
- 3 cups (about 7 ounces) amaretti cookies, lightly crushed
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.