Amaretto ice cream

Pour the milk and cream into a saucepan, put them on the fire, let them warm up to the limit of the boil and then remove from heat.

Put the egg yolks into a bowl, add sugar, mount them to foam and add, little by little, the milk and the cream, stirring.

Pour the mixture in the same vessel used previously for milk, put it on the fire (or rather in a Bain-Marie) and cook until beginning a slight boil.

Then remove the custard from the heat and pass through a sieve and let cool, stirring several times.

Meanwhile, finely chop the macaroons to decrease almost powder; add them to the cream.

Add the amaretto di Saronno and stir thoroughly.

Pour the mixture into the ice cream maker and then consolidate the ice cream in the freezer according to the instructions of your device.

If you don't have electrical equipment but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of ice formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

With a stirring regularly carried out all elements are best amalgamated and the ice cream is frozen.