Gelato di Amaretto
Amaretti Ice-Cream

30 small amaretti
4 eggs
6 Tbsp sugar
2 cups (500 grams) whipped cream

Chop the amaretti roughly and set aside. Whisk the sugar and egg yolks
together until frothy, add the amaretti (reserve two Tbsp for decoration).
Whisk the egg whites to stiff peaks and fold in delicately and
amalgamating well. Do then the same with the whipped cream. Pour the
mixture into a metal mould and place in the freezer for at least 24 hours.
To remove the ice-cream easily from the mould, wet a sponge with hot water
and pass it around the mould. Overturn it onto a serving dish and scatter
the amaretti on top for decoration. Serves 6.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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