Ingredients

Instructions

  1. Bring cream to simmer in medium saucepan.
  2. Beat yolks and sugar until pale yellow.
  3. Slowly beat hot cream into yolks.
  4. Return to saucepan; stir over medium-low heat until mixture thickens, about 6 minutes (do not boil or mixture will curdle).
  5. Strain through a fine sieve into a metal bowl.
  6. Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
  7. Cool custard completely, stirring occasionally.
  8. Puree peaches in processor until smooth.
  9. Fold 2 cups puree and orange juice into custard.
  10. Process according to ice cream maker’s manufacturer’s instructions, until almost set.
  11. Add liqueur and amaretti and process until set.
  12. Let ripen in freezer several hours before serving.