Best 10 Amaretto Ice Cream Recipes

AMARETTO ICE CREAM

Steps:

• Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
• Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.

AMARETTO ICE CREAM

Steps:

• 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.

CHOCOLATE AMARETTO ICE CREAM

Steps:

• In a saucepan combine 2 cups of milk, cocoa and corn syrup.
• Bring to boil over medium heat, stirring constantly.
• Cool.
• Beat eggs until foamy and gradually beat is sugar.
• Add cocoa mixture.
• Stir in remaining 2 cups of milk, whipping cream and liqueur blending well.
• Chill serval hours or overnight.
• Freeze according to manufacturer's directions.

CHOCOLATE AMARETTO ICE CREAM CAKE

Steps:

• NOTE: I just wanted to mention that the angel food cake I bought was in the bakery section of my grocery store and came in a rectangular size about the size of a loaf pan. You may have to fiddle around with the cuts if you can't find it that way. I also used NO SUGAR ADDED triple chocolate ice cream.
• Line a loaf pan with plastic wrap leaving a good size overhang on both sides. This will allow you to pull it out later with ease, as well as to wrap it up.
• Cut your rectangular cake lengthwise into 4 even slices. Cut 1 of the slices again lengthwise in half. Cut a second slice in half the other direction. These are your building blocks for the cake.
• Lay one of the full slices on the bottom on the loaf pan. Place the 2 smaller pieces on the ends, and the 2 longer half slices on the sides. You should have a sort of cake shell now.
• Drizzle amaretto liqueur all over the cake pieces, holding your fingers over the bottle so it doesn't come out to fast. Soak it as little or as much as you'd like!
• Scoop 4 heaping scoops of ice cream into the center of the cake shell.
• Drizzle more amaretto liqueur onto the last slice of cake and place it on the top shutting the ice cream inches Then fold the plastic wrap over it and press to really close it all together.
• Place in freezer for at least an hour to let the ice cream freeze back up and serve in slices with cocoa powder sprinkled over each piece!

KAHLUA TIRAMISU WITH AMARETTO ICE CREAM

Steps:

• Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
• Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.

AMARETTO ICE CREAM

Steps:

• Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into medium bowl. Chill until cold. Whisk in amaretto. Process in ice cream maker according to manufacturer's instructions. Fold in almonds. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)

FRESH FIGS WITH ICE CREAM AND AMARETTO CHOCOLATE SAUCE

Steps:

• Pack 1/4 cup vanilla ice cream into each of 8 small paper cups and freeze.
• Preheat oven to 350°F.
• Lightly butter baking sheet, then set aside.
• In a small bowl, mix grated chocolate, cookies, almonds, butter honey and amaretto.
• Scopp 2 Tablesoons of this mixture onto each fig half.
• Arrange on baking sheet and bake 6 to 7 minutes at 350°F.
• For the sauce, combine sugar, water, chocolates and butter in a heavy saucepan.
• Heat on medium, stirring until mixture boils, thickens and is smooth (about 2 minutes.).
• Remove from heat, stir in amaretto liquer.
• To serve, unmold ice cream and and place a stuffed fig on plate. Drizzle sauce over the ice cream and fig.
• Serve while filling is still warm.

AMARETTO OVER ICE CREAM

Steps:

• Scoop ice cream into a chilled dessert bowl.
• Pour Amaretto over ice cream, find a cozy chair and enjoy!

LYCHEES & ICE CREAM (WITH AND WITHOUT FRANGELICO OR AMARETTO

Steps:

• So simple!
• Place ice cream in a dish.
• Top with a few lychees.
• Drizzle with Frangelico or Amaretto (or lychee juice).
• ENJOY!

STRAWBERRY AMARETTO ICE CREAM COCKTAIL

Steps:

• Wash and hull the strawberries.
• Put them in a blender with the ice cream, milk, powdered sugar and amaretto.
• Blend until smooth. Taste and add more amaretto if desired- I like a hint of amaretto but you may prefer it stronger.
• Strain through a sieve to remove the strawberry seeds (this produces a much smoother drink and is worth it if you have time).
• Serve ice cold and enjoy!