Creamy and delicious, this Cranberry Almond Amaretto Ice Cream is the perfect way to cool down.
Ice cream, ice cream. I can talk about ice cream all way long. However, I believe it’s much more interesting to eat ice cream than talk about it. Well, talking about ice cream over a bowl full of ice cream is a good exception.
All right. I’m pretending. I do love talking about ice cream. I just don’t feel like talking a lot today. It’s a long weekend here in Canada (Happy Birthday, Canada!) Also, my friends from the USA are celebrating the 4th of July. Besides, I’ve got a feeling they are extremely busy grilling and chewing a lot of delicious foods. Am I right?
So, let me keep this short today and introduce this fabulous Cranberry Almond Amaretto Ice Cream. You may think I overuse the word “fabulous” when it comes to ice cream. You might be right. But what can I do if most of the ice cream ideas I share here do sound fabulous to me? I cannot lie to you! As the matter of fact, I’ve made many times ice cream which I couldn’t describe this way. I just don’t share it with you. Simple like that.
Cranberry Almond Amaretto Ice Cream – One Fabulous Ice Cream
What can I say about this Cranberry Almond Amaretto Ice Cream?
1. It’s super creamy and rich.
2. It has cranberries soaked in brandy.
3. It has toasted almonds.
4. It has Amaretto. Did you hear me? Real Amaretto.
There’s only one think I’ve got to ask you, friends. Are you still reading this post? What are you waiting for? Run to your kitchen and make this Cranberry Almond Amaretto Ice Cream right know. You deserve it.
- 2,5 cups 35% cream
- 1/2 cup 10% cream
- 1/2 cup milk
- 4 egg yolks
- 1/4 golden sugar (*You may omit it since the amaretto and cranberries are sweet)
- 1/3 cup amaretto
- 1/3 cup toasted almond slivers
- 1/3 cup dried cranberries
- 1/3 cup cherry brandy liquor (14% alcohol)
- Soak the cranberries in the cherry liquor for about 30 minutes. Drain, removing the excess of the liquid but still leaving the cranberries moist.
- In a saucepan heat the milk and 10% cream just until it starts to simmer.
- In a medium bowl whisk together the yolks and sugar. Stir in the egg mixture in the milk mixture and continue cooking over low heat and not allowing to boil, constantly mixing, for about 5 minutes.
- Remove from heat and add in the heavy cream. Completely cool.
- Pour the mixture into an ice cream maker and freeze as recommended in the manual, about 22-30 minutes.
- When the ice cream is firm and almost ready (few minutes before the cycle is over), add the amaretto, almonds, and cranberries. Finish the cycle.
- Transfer it into a container and completely freeze. Note that due to adding the alcohol, freezing time will be longer than normally, around 6-10 hours.