Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Peaches, peeled, pitted, and
Sliced
1 c Sugar
2 tb Fresh lemon juice
1/4 c Water plus 1/2 cup boiling
Water
1 c Crumbled amaretti, Italian
Almond macaroon cookies
3 tb Amaretto
6 Egg yolks
2 ts Vanilla
2 c Well chilled heavy cream

In a bowl toss the peaches with 1/4 cup of the sugar and the lemon
juice and let the mixture stand for 30 minutes. Drain the peaches and
puree them in the food processor. In a heavy saucepan combine the
remaining 3/4 cup sugar with 1/4 cup water, bring the mixture to a
boil over moderate heat, washing down any sugar crystals clinging to
the sides of the pan with the brush dipped in cold water, and simmer
the syrup until it is pale golden caramel. Add the 1/2 cup boiling
water carefully ( the mixture will bubble up) and simmer the syrup,
stirring, until the caramel is dissolved.

In a small bowl sprinkle the cookies with the Amaretto and let stand
for 5 minutes. In the large mixer bowl beat the egg yolks until they
are thick and pale, add the syrup in a stream, beating, and beat the
mixture until cool. Stir in the vanilla, peach puree, cookie mixture
and cream. Freeze mixture in the ice cream freezer according to the
manufacturer's Yield: 2 quarts

COOKING LIVE SHOW #CL9155

All recipes courtesy of Gourmet Magazine

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