presented by


Central Market

Vintage Villas Hotel & Conference Center
west175 productions
Biscotti Ice Cream

Serves 6

  • 4 egg yolks
  • 1/2 cup sugar
  • 1/8 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon amaretto
  • 1 cup crumbled Tuscan cantucci (Biscotti)

To Prepare

1. In a large bowl, whisk the yolks with the sugar and salt until the mixture is pale. Stir in the lemon zest.

2. In a saucepan, heat the milk until almost boiling. Gradually whisk the hot milk into the bowl containing the egg yolk mixture, then cook the mixture over a double broiler until the cream coats the back of a spoon (170°F). Strain into a bowl over ice; stir to chill.

3. Add the vanilla and amaretto. Place in the refrigerator at least 2 hours.

4. Pour into an ice cream maker and process. When the gelato is ready stir in the crumbled cantucci. Place in a container, cover and freeze for a minimum of 3 hours.


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