Peach Ice Cream

Amaretto Peach Ice Cream

Ingredient:

1 1/2 pounds peaches, peeled, pitted, sliced

1 cup granulated sugar (use also sugar free )

2 tablespoons fresh lemon juice

1 cup crumbled amaretti cookies

3 tablespoons Amaretto

6 large egg yolks

2 teaspoons vanilla extract

2 cups well-chilled heavy cream

Method:


In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain mixture and puree peaches in a food processor.

In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.

In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.

In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach puree, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer's directions.