Amaretto Ice Cream
Amaretto Ice Cream with cherries and chocolate chunks swirled into a dreamy Amaretto ice cream base is a delicious, easy flavor for you to make at home.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3 oz. Amaretto
- 1/4 tsp kosher salt
- 1 cup semi-sweet chocolate chunks chopped
- 1 cup cherries pitted stem removed, cut in half (frozen or fresh)
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a large bowl, combine the heavy cream, whole milk, granulated sugar, Amaretto and kosher salt.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the chocolate chunks and cherries and churn just until mixed.
- Spoon the ice cream into a shallow container or a loaf pan.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5 minutes before serving.
Notes
- You can use rum or even hazelnut liqueur in place of the Amaretto. If you use rum, add 1 tsp of almond extract to get a similar flavor. You can also just use 1 tsp of almond extract for a non-alcoholic version.
- For the chocolate chunks, I like to chop a semi-sweet chocolate bar into pieces. You get variation in size for the chocolate in every bite that way. You can also use store bought chocolate chunks or chocolate chips.
- You can use fresh cherries, frozen cherries, or even canned cherries in this recipe. If you're using frozen fruit, thaw it first and drain away any excess liquid.
- It’s very important that your ice cream bowl is frozen, and that the mixture is really cold before going into the ice cream machine to churn. If you find that it is not cold enough, let it chill in the refrigerator or freezer for at least 30 minutes before churning. If it’s not cold enough, it will not get thick.