SERVES 8 -10
PREPARATION: 10 MINUTES PLUS SEVERAL HOURS FREEZING
COOKING: NONE

INGREDIENTS

1(600ml) carton double cream
1 (500ml) carton custard
350g Doria Amaretti
1 tsp almond essence

METHOD

  • Mix the double cream and custard together well and pour into a rigid freezer proof container. Cover and freeze for 2-3 hours until semi frozen.
  • Meanwhile, place 200g of the Amaretti in a food processor and whizz until fine crumbs form. Alternatively, place the Amaretti in bowl and use the end of a rolling pin to crush the Amaretti; set aside.
  • Place the cream and custard mixture in the food processor and blend until smooth and creamy (this may take up to 5 minutes). Return to the freezer poof container and mix in the crushed Amaretti and the almond essence until well combined. Cover and freeze for a further 6-8 hours or overnight until firm.
  • To serve, crush the remaining Amaretti as above and scatter over the surface of the ice cream. Scoop into balls.