Chocolate-Amaretto Ice Cream Recipe
Everyone's favorite summertime dessert gets an extra fun kick with this chocolate-amaretto ice cream! An ultra creamy, luscious chocolate ice cream base is elevated with rich Italian amaretto liqueur to make one unforgettable treat.
How to Make the Best Chocolate-Amaretto Ice Cream
Chocolate ice cream gets a luxurious upgrade with the addition of Italian amaretto liqueur in this decadent dessert. The ultra-creamy custard base is infused with rich cocoa powder and both vanilla and almond extracts, creating a complex flavor profile that elevates this classic summertime treat.
This recipe creates a silky-smooth ice cream that’s sophisticated enough for entertaining but simple enough to make at home. The key to success is proper tempering of the egg yolks and allowing adequate chilling time before churning. The amaretto adds a subtle almond undertone that complements the chocolate beautifully without overpowering it.
Perfect for serving after dinner on warm evenings or whenever you want to impress guests with a homemade frozen dessert that tastes like it came from an upscale ice cream parlor.
Chocolate-Amaretto Ice Cream
Everyone's favorite summertime dessert gets an extra fun kick with this chocolate-amaretto ice cream! An ultra creamy, luscious chocolate ice cream base is elevated with rich Italian amaretto liqueur to make one unforgettable treat.
Ingredients
Base
Instructions
Prepare the Chocolate Cream Base
- Whisk together the heavy cream, milk, sugar and cocoa powder in a medium saucepan.
- Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar and incorporate the cocoa powder.
- Once it simmers, turn off heat and allow it to cool for a few minutes. Do not bring to a boil as this can cause the milk to separate.
Temper the Eggs
- Whisk egg yolks, vanilla and almond extract until pale for about three minutes.
- Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly.
- Repeat the tempering step a few times to gradually warm the egg mixture.
- Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer.
- Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
Chill and Churn
- Pour into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours to ensure proper churning, though overnight if possible is recommended.
- Pour custard in an ice cream maker and churn according to manufacturer's directions.
- In the last couple minutes of churning, add the amaretto to the ice cream machine.
Freeze and Serve
- Pour the churned ice cream into an airtight, freezer-safe container.
- Freeze until firm for several hours before serving. Enjoy!
Notes
- Do not bring the cream mixture to a boil, as this can cause the milk to separate.
- Allow at least four hours for chilling, but overnight is recommended for best results.
- Add the amaretto in the last couple of minutes of churning for best flavor.