Bonet’ Gelato – Chocolate & Amaretti Biscuits Gelato

For the caramel, melt sugar a little at a time in a saucepan, till amber in colour, then remove from heat and VERY CAREFULLY add water, gently swirl the caramel till water is fully mixed in, and set aside.

Heat the milk, cream, and vanilla until hot but not boiling. Remove from heat. In a separate bowl, whisk the egg yolks and sugar until thick and pale in colour, then add the cocoa powder and stir to combine.

Slowly whisk in the hot cream mixture while whisking continuously, then fold in the crumbled Amaretti biscuits. Pour the mixture back into the pot, and stir over low heat for 4-5 minutes, or until thickened (up to 82°C for precision). Remove from heat, stir in the Amaretto liqueur, then set aside to chill in the fridge for at least 2 hours or preferably overnight.

Pour the cooled custard into an ice cream machine and follow the manufacturer's instructions till the ice cream is firm. If you don’t have a gelato maker, place the custard into a deep tray in the freezer for 1 hour. Then every 30 minutes take it out and beat it with an electric mixer. Repeat this for 3-4 times or till the gelato is firm.

Serve with crumbled amaretti, caramel sauce, orange zests and dark chocolate.