AMARETTO ICE CREAM
Delicious, creamy amaretto ice ream that uses no eggs. Very quick and easy! It can be used in floats or milkshakes!
Provided by ly1310
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h30m
Yield 12
Number Of Ingredients 5
Steps:
- Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
- Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 17.6 g, Cholesterol 61.8 mg, Fat 17 g, Protein 1.4 g, SaturatedFat 10.6 g, Sodium 23.8 mg, Sugar 15.5 g
AMARETTI ICE CREAM DESSERT
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.
AMARETTI COOKIE
These traditional Italian cookies are crisp on the outside, chewy on the inside and bursting with almond flavor. Enjoy the bite-sized cookies with a cup of coffee or a bowl of ice cream, day or night!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 32 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
- Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
- Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
PENUCHE CARAMEL ICE CREAM BALLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a large ice cream scoop, scoop a heaping ball of dolce de leche. Before releasing the ice cream from the ice cream scoop, shove 1 mini peanut butter cup into the center of the ice cream ball. With a spoon push the ice cream over to cover the peanut butter cup. Repeat 3 more times. Roll the stuffed ice cream balls in the crushed up cookie crumbs and then transfer to the freezer for 15 to 20 minutes to firm up a bit. To serve, place an ice cream ball in a dessert bowl and pour both chocolate and caramel sauce over the top.
AMARETTI ICE CREAM DESSERT
Amaretti dessert for the grown ups =) This recipe is a unique idea for something to do with that yummy amaretti liquer, and to make it better! enjoy!
Provided by aberzombiebeach1295
Categories Frozen Desserts
Time 5m
Yield 4 dessert cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- crumble 4 amaretti cookies into each of 4 desssert cups and douse them with the liqueur. Top with ice cream, whipped cream and almonds. easy peasy lemon squeezy =).
PEACH-AMARETTI ICE CREAM
The custard base for this really good ice cream needs to chill overnight for best flavour. The amaretti called for in this recipe are small, almond flavoured biscuits imported from Italy. Many good supermarkets have them, or an Italian grocer.
Provided by evelynathens
Categories Frozen Desserts
Time 1h6m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Bring cream to simmer in medium saucepan.
- Beat yolks and sugar until pale yellow.
- Slowly beat hot cream into yolks.
- Return to saucepan; stir over medium-low heat until mixture thickens, about 6 minutes (do not boil or mixture will curdle).
- Strain through a fine sieve into a metal bowl.
- Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
- Cool custard completely, stirring occasionally.
- Puree peaches in processor until smooth.
- Fold 2 cups puree and orange juice into custard.
- Process according to ice cream maker's manufacturer's instructions, until almost set.
- Add liqueur and amaretti and process until set.
- Let ripen in freezer several hours before serving.
Nutrition Facts : Calories 1725.1, Fat 129.8, SaturatedFat 77.1, Cholesterol 938.2, Sodium 140.3, Carbohydrate 135.8, Fiber 9.1, Sugar 118.9, Protein 18.6
PLUM & AMARETTI SEMIFREDDO
A ripple of sweet plum purée and chunks of almond biscuit turn this Italian ice cream into an all-in-one dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 6
Steps:
- Line a 30 x 20cm tray with cling film. Put the plums in a pan with 2 tbsp water and 110g of the sugar. Cover with a lid and stew over a medium heat for 10 mins until soft. Allow to cool slightly, then blitz with a hand blender. Pass through a sieve to remove the plum skins. Allow to cool.
- Put the remaining sugar in a pan with 150ml water, and dissolve over a low heat. Boil for 5 mins or until the mixture reaches 120C on a cooking thermometer.
- To make the meringue base, whisk the egg whites until stiff. With the beaters running, carefully pour the sugar mixture onto the egg white, whisking until thick. In another bowl, softly whip the cream, then gently fold in the liqueur, plum pulp, biscuits and the meringue. Pour into the tin, cover with cling film and freeze for a few hrs until set. To serve, remove from the freezer 5 mins before scooping into balls.
Nutrition Facts : Calories 435 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
AMARETTI
This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
- In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
- Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 30.3 g, Fat 13.8 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 26.1 g
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