Publisher Photo
Publisher Photo
Ordinary ice cream just won't do for the holidays. So I make this cool and creamy treat featuring Amaretto, almonds and chocolate chips.Guests can't resist it!—Nancy Paul, Lakeview, Ohio
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 2 cups heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 2 egg yolks
  • 1/4 cup Amaretto
  • 1/4 teaspoon almond extract
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup sliced almonds

Directions

In a large bowl, beat cream until stiff peaks form; set aside. In a small saucepan, heat milk to 175°, stirring constantly. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Amaretto and extract. Fold in whipped cream and toasted almonds. Pour into a 9-in. square pan; cover and freeze for 4 hours or until firm.
In a microwave, melt chocolate chips; stir until smooth. Cut ice cream into squares. Drizzle each serving with chocolate; sprinkle with almonds. Yield: 10 servings.
Originally published as Amaretto Ice Cream in Taste of Home Christmas Annual Annual 2009, p171

Nutritional Facts

1 each: 386 calories, 27g fat (14g saturated fat), 120mg cholesterol, 71mg sodium, 29g carbohydrate (27g sugars, 1g fiber), 6g protein.

  • 2 cups heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 2 egg yolks
  • 1/4 cup Amaretto
  • 1/4 teaspoon almond extract
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup sliced almonds
  1. In a large bowl, beat cream until stiff peaks form; set aside. In a small saucepan, heat milk to 175°, stirring constantly. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat.
  2. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Amaretto and extract. Fold in whipped cream and toasted almonds. Pour into a 9-in. square pan; cover and freeze for 4 hours or until firm.
  3. In a microwave, melt chocolate chips; stir until smooth. Cut ice cream into squares. Drizzle each serving with chocolate; sprinkle with almonds. Yield: 10 servings.
Originally published as Amaretto Ice Cream in Taste of Home Christmas Annual Annual 2009, p171

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAmaretto Ice Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review