Best 9 Amaretto Over Ice Cream Recipes

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.

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.

AMARETTI ICE CREAM DESSERT

Steps:

• Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.

AMARETTO PEACH ICE CREAM

Steps:

• Scald milk until bubbles form around edges of pan. Remove from heat. Add sugar and salt until dissolved. Stir in half and half, vanilla, whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30 minutes. Add cinnamon to pureed peaches and diced peaches, then add to chilled mixture. Refrigerate another 15 minutes. Freeze in an ice-cream maker according to the manufacturer's directions. Drizzle remaining Amaretto liqueur over dished out servings.

AMARETTO OVER ICE CREAM

Steps:

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

WHITE CHOCOLATE AMARETTI ICE CREAM

Steps:

• 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.

TOASTED ALMOND AMARETTO ICE CREAM

Steps:

• Place the half-and-half, milk, dry milk, egg substitute, agave nectar, vanilla extract, amaretto, and salt in a food processor and blend until well combined, about 1 minute. Refrigerate for several hours or overnight. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturer's directions. Add the toasted almonds 5 minutes before the ice cream is ready. Serve with hot fudge sauce, if desired.

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.)

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.