Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

This rich dessert is based on a classic recipe from Philadelphia; it's much easier to make than traditional ice cream.

Martha Stewart Living, February 2001

Gallery

Credit: Luca Trovato

Recipe Summary test

Yield:
Makes 2 quarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place white chocolate in a small bowl set over a saucepan of gently simmering water. Stir occasionally until melted; set aside.

    Advertisement
  • 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.

Advertisement

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0