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- Pour the cream into a saucepan and heat gently. Beat the egg yolks and sugar together till pale and creamy. Beat 2 Tbsp. of the warm cream into the egg mix, then beat in the remaining cream, a half c. at a time. Pour into a double boiler, or possibly into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 min, till the mix coats the back of a spoon. Cold mix, then chill.
- Pour chilled mix into an ice cream maker and churn according to manufacturer's instructions. While the paddle is churning, add in the almonds and Amaretto; freeze gelato overnight. Place in the refrigerator about 20 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 554 | |
| Calories from Fat 366 | 66% |
| Total Fat 42.24g | 53% |
| Saturated Fat 19.61g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 40mg | 2% |
| Potassium 228mg | 7% |
| Total Carbs 40.92g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 35.1g | 23% |
| Protein 7.01g | 11% |
