Recipe information
Yield
Makes about 4 cups
Ingredients
1 1/2 cups whipping cream
1 1/2 cups whole milk
6 large egg yolks
3/4 cup sugar
1 tablespoon light corn syrup
3 tablespoons amaretto
1/3 cup coarsely chopped toasted almonds
Preparation
Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into medium bowl. Chill until cold. Whisk in amaretto. Process in ice cream maker according to manufacturer’s instructions. Fold in almonds. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)
