in Dessert Recipes

Amaretti ice cream with egg liqueur

updated

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Ingredients for 4 servings:

  • 2 eggs
  • 2 tbsp sugar
  • 4 tbsp Nutella or other nut nougat cream
  • 4 cups of cream
  • 2 packages of biscuits (Amaretti)
  • 250 ml egg liqueur
  • some physalis (cape gooseberries)

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Sicilian dessert

Beat the eggs and sugar in a double boiler until frothy. Stir in the nougat cream and let the mixture cool. Whip the cream until stiff peaks form and fold into the cream. Crumble the amaretti biscuits (reserve a few for garnish) (freezer bags and meat tenderizers work well) and fold in. Pour the ice cream mixture into a bowl or small molds and freeze for at least 3-4 hours. Pour the eggnog onto chilled dessert plates, top with the amaretti ice cream, garnish with the remaining amaretti biscuits and cape gooseberries, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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