Method
In a small pan, heat the milk over medium heat until bubbles form around the edges of the pan. Cover and set aside. In a medium saucepan, heat the water and 1/4 cup of the sugar over medium heat, stirring until the sugar dissolves. continue to cook until the mixture turns a rich caramel color. Stir in the hot milk. Set the pan in a larger pan of hot water to keep the caramel warm.
In a blender or food processor, beat the remaining 1/2 cup sugar and the eggs and egg yolks together until very thick. With the machine running, gradually add half of the hot caramel mixture. Return the mixture tot he saucepan. Cover and refrigerate the remaining caramel, reserving it for sauce.
Cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens slightly and coats the back of the spoon. Remove from the heat and place it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled. At the same time, refrigerate an 8-cup terrine or eight 1-cup ramekins.
In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard. Pour half of the mixture into the chilled terrine or ramekins. Sprinkle with half of the amaretti crumbs. Pour in the remaining mixture and smooth. cover with plastic wrap and freeze overnight.
To unmold, dip the terrine or ramekins into a pan of warm water for a few seconds. Cover with a serving plate, invert both, and remove the terrine or ramekins. Drizzle with the remaining caramel sauce, sprinkle with the remaining amaretti crumbs, and serve at once.
Serves: 8
Reprinted with permission from ©Pamela Sheldon Johns, Gelato, published by Ten Speed Press click for book review
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