Ingredients:

• 4 cups of 2% (low fat) milk
• 1 whole vanilla bean, slited
• 1/8 cup sugar
• 6 small egg yolks
• pinch of salt
• 4 tsp amaretto liqueur
• 1/2 cup crushed amaretti cookies

 

Directions:

1. Make sure ice cream bowl is in the freezer 24 hours before beginning the process.
2. Add milk and vanilla bean into a large saucepan. Heat milk on medium-low for a few minutes, until milk is hot not simmering.
3. Meantime, whisk sugar and egg yolks in a large bowl. Whisk until yolks are slightly pale in color (about 2 minutes).
4. Using a measuring cup, gently temper the egg yolk mixture with hot milk while whisking, vigorously.
5. Add tempered egg mixture into the same milk saucepan and cook it on medium-low until thickens. This should take about 15 minutes or so. Stir custard every now and then to avoid burn.
6. Once custard is thicken to desired consistency, remove from heat. Strain custard through a fine mesh sieve.
7. Allow custard to slightly cool before adding a pinch of salt and amaretto liqueur. Bring custard to room temperature and refrigerate to chill for a few hours.
8. Add chilled custard into chilled ice cream bowl and churn ice cream according to makers instructions. Add crushed amaretti cookies half-way into the churning process.
9. Freeze ice cream for a few hours to set.
10. Remove ice cream from the freezer for a few minutes before serving. Serve ice cream topped with more amaretti cookies.