GELATO AGLI CANTUCCI
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.