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Amaretto Peach Ice Cream

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Heritage, Still Life with Peaches
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Amaretto Peach Ice Cream
Gourmet Archives

1 1/2 pounds peaches, peeled, pitted, sliced
1 cup sugar
2 tablespoons fresh lemon juice
1 cup crumbled amaretti cookies
3 tablespoons Amaretto
6 large egg yolks
2 teaspoons vanilla extract
2 cups well-chilled heavy cream

In a bowl toss peaches with 1/4 cup sugar and lemon juice and
let mixture stand 30 minutes. Drain mixture and purée peaches in
a food processor.
In heavy saucepan combine the remaining 3/4 cup sugar with 1/4 cup
water, bring mixture to a boil over moderate heat, washing down the
sides of pan with a pastry brush dipped in cold water, and simmer the
syrup until it is a pale golden caramel. Add 1/2 cup boiling water
carefully (mixture will bubble vigorously) and simmer mixture,
stirring, until caramel is dissolved.
In a small bowl sprinkle the cookies with Amaretto and let them stand
5 minutes. In a large bowl with electric mixer beat egg yolks until they
are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla, peach purée, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer's directions.
Makes about 2 quarts.

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