Amaretti Gelato

I once had a friend who liked to say she “didn’t like crunchy with her smooth”. I must admit, I love crunchy with my smooth. I also love Amaretti so this silky smooth vanilla gelato with crunchy bits of amaretti are a symphony of texture and flavor in my mouth. I hope you agree.

Items used to make this recipe:

(affiliate links)

• Lazzaroni Amaretti Cookies https://amzn.to/3jJkoET

• mesh sieve https://amzn.to/3jN1MUA

• my favorite ice cream/gelato maker https://amzn.to/3KPyFvO

• budget ice cream/gelato maker https://amzn.to/3uM56ph

• pure vanilla bean paste https://amzn.to/3LtVPr1

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Amaretti Gelato

makes 6 servings

Printable Recipe

Ingredients

• 960g cups whole milk (4 cups)

• 120g egg yolks (about 6)

• 300g granulated sugar

• 1 teaspoon (5ml) pure vanilla bean paste

• 150g amaretti cookies, crumbled

• additional amaretti crumbles for serving

Directions

1. In a medium bowl, whisk together the egg yolks and sugar; set aside.

2. In a 6-quart or larger sauce pan, bring milk to a boil; remove from heat.

3. Quickly whisk about 1/4 of the hot milk into the egg yolk mixture, then pour the egg and milk mixture into the saucepan that contains the remaining hot milk.

4. Return saucepan to heat and bring back to a boil; boil for 5 minutes, stirring constantly.

5. Strain mixture through a fine sieve and stir in vanilla bean paste; cool completely in the refrigerator for at least 6 hours, but 24 hours is best (don’t add the crumbled amaretti cookies yet).

6. Process the chilled gelato base in ice cream maker according to manufacturer’s instructions; add crumbled amaretti a couple of minutes before churning is complete.

Notes

• Use a larger saucepan that you think you’ll need because boiling milk will easily boil over the sides of a smaller saucepan.

• For extra crunch, serve with extra crumbled amaretti.

adapted from Lazzaroni Amaretti

Matcha Gelato

If I had to sum up the difference between gelato and ice cream with just one word it would be this: FLAVOR. Unlike ice cream, gelato is made with mostly milk, not cream or egg yolks. Both cream and egg yolks contain a lot of fat, which contribute to rich and creamy texture, but they also have a tendency to dull flavors, especially in cold foods. Gelato is also easier to make because all you have to do is heat the base mixture until it reaches a boil. No tempering of eggs or cooking until the base thickens to a custard. But hey, if you want to check out a more traditional custard-based recipe, I’ve got you covered - Click Here for my Matcha Ice Cream recipe.

Items used in the recipe:

• matcha powder https://amzn.to/3gJUKhY

• ice cream maker https://amzn.to/3oG7KcE

• better ice cream maker https://amzn.to/3HYXvaQ

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Matcha Gelato

makes 1 quart

Printable Recipe

Ingredients

• 3 cups whole milk

• 1 cup heavy cream

• 3/4 cup granulated sugar (or up to 1 cup)

• 2 tablespoons cornstarch, sifted

• 1 tablespoon matcha powder, sifted (use really good stuff)

• 1 pinch salt

Directions

1. In a medium mixing bowl, whisk together sugar, cornstarch, matcha powder, and salt; set aside.

2. In a 3 or 4-quart saucepan, combine the milk and cream; add the sugar mixture and whisk to combine.

3. Heat over medium-high until mixture comes to a boil, stirring frequently.

4. Remove from heat and allow to cool for about an hour before transferring to an airtight container to chill in the fridge overnight (or up to a week).

5. Churn in ice cream maker (according to manufacturer’s instructions).

6. Store in airtight freezer-safe container.

7. Allow to sit at room temperature for 15 minutes before serving.