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Amaretto almond ice cream with amarettinis

Name: Amaretto almond ice cream with amarettinis
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 1000 g

A creamy ice cream that will delight marzipan lovers.
This includes the liqueur amaretto, marzipan, almond paste and an almond Variegato
This makes it very full-bodied and substantial. Personally, I didn't put the amarettini breadcrumbs in the ice cream mass, as we usually do, but sprinkled them over the balls when serving. So you have a nice fresh and crunchy crunch again. Of course, you can add this just before the ice cream is removed from the machine.

Ingredients

110 g Eis Perfecto
25 g Perfecto-Minus
15 g Bindemittel Perfecto
65 grams of sugar
100 g cream
575g whole milk 3,5%
15 g marzipan (raw mixture)
20 g liqueur Amaretto 20%
75 g amaretti (Italian pastries)
Ingredients almond paste
400 g almonds (almond leaves)
5-10 g maple syrup
Ingredients almond Variegato
100 g almond paste
60 g amaretto
50 g Sorbet Perfecto

Preparation

Step 1:
Mix all dry ingredients (except for the amarettinis)
Step 2:
Mix the amarettinis finely in a blender
Step 3:
add the milk and mix well again until no more biscuit crumbs can be seen
Step 4:
Heat the milk and stir constantly, dissolve the marzipan in it. Ideal in the TM or other kitchen machine with cooking function
Step 5:
add the dry ingredients and mix at the highest level for at least 2 minutes
Step 6:
add the amaretto and stir well again
Step 7:
add the cream to the base and mix in briefly
Step 8:
Let the base cool down a bit and let it mature in the refrigerator for at least three hours. I let them mature overnight
Step 9:
Put the ice cream mass in the ice cream maker and, before freezing, add the almond Variegato swirl or stratify