Amaretto ice cream

300 grams	amaretto
800 grams	milk
300 grams	cream
340 grams	sugar
65 grams	skimmed milk powder
70 grams	egg yolk
4 grams	ice cream stabilizer (I use stab2000)

Pour the amaretto into a saucepan and bring this to a boil. Once it’s boiling turn off the heat and set it on fire with a blowtorch. This with burn out all the alcohol. If you don’t do this the alcohol will prevent the ice cream from freezing because alcohol doesn’t freeze. After 10 minutes add the milk together with the cream, the sugar and the skimmed milk powder. Then mix this and bring it to a boil on a medium heat. After that transfer the egg yolk into a bowl and while mixing slowly add the boiling amaretto liquid. Now once that’s done pour it back into the pan and while mixing cook the ice cream base till the temperature is 85 degrees Celsius. Then pour it into a bowl and add the ice cream stabilizer. I use stab 2000. Mix it well for a minute of 2, cover it with foil and let it rest in your fridge for at least 8 hours. I always leave it overnight. The next day you can transfer it into an ice cream machine and turn it into a beautiful smooth ice cream. It’s best to serve the ice cream as soon as possible, but otherwise keep it in a freezer that’s not lower than -14 degrees Celsius.

Recipe used in peche melba 2.0 dessert