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Toasted Amaretto Gelato
from the kitchen of Sharmagne Leland-St. John

½ cups milk
½ cups heavy cream
2 cups slivered almonds, toasted
5 egg yolks
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar

Warm the milk, cream and almonds in a heavy
saucepan over medium heat until a few bubbles
appear around the edge of the pan. Remove from
the heat and let steep for 15 minutes. Pour
through a fine-mesh sieve into a large Pyrex
liquid measuring cup.

In a large bowl, whisk together the egg yolks,
granulated sugar and brown sugar for approximately
4-5 minutes until fluffy and lighter in color,
Pour the milk mixture into the egg yolk mixture,
whisking constantly.

Return the mixture to the saucepan, on medium-low
heat and cook, stirring constantly, until the
custard thickens slightly and reaches 170°F on
an instant-read thermometer, about 5 minutes.
Do not let the custard boil. Pour the custard
into a bowl and let cool, then cover and refrig-
erate until very cold, (at least 5 hours or

Transfer the custard to an ice cream maker. Churn
and freeze according to the manufacturer’s instructions.
Spoon the gelato to an airtight container, press a layer
of cling wrap onto the surface and freeze until firm,
at least 2 hours. Let the gelato soften slightly before
serving. Makes about 1 quart.

Pour a shot of Amaretto over the gelato when serving.


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