In Italy gelato is a ritual. Eaten late in the afternoon before the evening supper, it is part of the passeggiata. My Amaretto Gelato uses Amaretti chocolate covered amaretti from my friends at Italy in a Box and it brings me back to my afternoon passeggiata in Italy. Everything stops in the late afternoon and you go out to walk, relax, look, visit and eat gelato. The difference between Ice Cream and Gelato is that it is generally made with milk instead of cream. My recipe breaks these rules, but it is a quick way to enjoy some of the Italian flavours. I did whip less air into it than ice cream and my gelato is denser than traditional ice cream.
Italians And Ice Cream
When Marco Polo is said to have brought ice cream back to Italy from the Far East, it resembled more of a sherbet. The Tang Dynasty was the firs to eat a frozen milk like version. It remained an exotic treat because of the lack of refrigerations. We are not sure if he introduced ice cream to Italy, but we are sure that the Italians played an important role introducing the rest of the world to Sorbetto,Granita and Gelato. My favourite of course is the Sicilian lemon Granita.
You might also like my https://recipesatmytable.com/limoncello-no-churn-ice-cream/
Ingredients For amaretto Gelato
- One 14-ounce can sweetened condensed milk
- 1 tbsp Amaretto liqueur
- 1/4 tsp salt
- 2 cups whipping cream
- Amaretti cookies about 40 divided in half
- Amaretti chocolates whole package
- 4 other Other chocolates like baci or Ferraro Rocher( your choice)
Process
Crush 1/2 the amaretti cookies and 1/2 the package of chocolate mini Amaretti and mix with the other 4 chopped chocolates of your choice.
In a large bowl whisk together the condensed milk, Amaretto liqueur and salt. Set this bowl aside.
In another bowl whisk the cream to soft peaks. You don’t want stiff peaks.
Take about 1/2 the whipped cream and fold it into the condensed milk bowl. Now gently fold in the rest of the whipped cream with the crushed amaretti biscuits and chocolate amaretti. Do not over mix.
Place in an 8 x 8 pan. Top with the rest of the amaretti biscuits and amaretti chocolate. Place in the freezer for at least 4 hours.
Put it in a cup, glass or bowl.
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