Amaretto Ice Cream

YIELD: Makes about 4 cups

INGREDIENTS:

1 ½ cups heavy whipping cream

1 cup 1% milk

½ cup half & half, regular not low-fat

6 large egg yolks

3/4 cup sugar

1 tablespoon light corn syrup

3 tablespoons amaretto

PREPARATION

Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend.  While whisking the egg mixture add a couple ladles of the hot cream mixture to the egg mixture, then gradually whisk the egg mixture in to the pan with the hot cream mixture.  Stirring over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).  *I found out my medium-low was too high of a temperature and mine was starting to boil, so watch it closely!  Strain into medium bowl, this is done just in case as you tempered your eggs some of it curdled a little. Stir in the Amaretto and chill until cold. Process in ice cream maker according to manufacturer’s instructions. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)

* My first attempt did come to a boil and separated, I put the cooked mixture into the blender and then chilled the ice cream mixture and it was fine after I put it in the ice cream freezer!  This may not always work but it did for me!