The first thing to do when you prepare ice-cream with my Amaretti d’Italia Macaroons is putting an empty ice-cream tub in the freezer.
Take a pot and warm up the milk without bringing it to the boil. Once hot, remove from the heat.
In the meantime, with a whisk, beat the eggs with the sugar to a soft and airy mixture. Add the warm milk to dilute it.
Put the mixture on the heat and warm it up, once again without bringing it to the boil.
Remove from the heat, crumble my Amaretti d’Italia Macaroons and add them to the cream.
Add also two spoonfuls of coffee. Whip the cream and fold gently in the mixture to keep it airy.
The ice-cream base is ready: make sure it has cooled down and pour it into the tub (do not fill completely because, once frozen, ice-cream grows in volume).
Cover and put your macaroons ice-cream in the freezer for 1 hour.
After this time, the ice-cream should have hardened, especially around the edges: stir it energetically to break any ice crystals or, better, blend it at low speed.
Put the ice-cream back in the freezer and repeat the operation after about one hour.
Allow to rest in the freezer for another two hours and your ice-cream will be ready!
For a crunchy touch, serve it with other crumbled Amaretti d’Italia Macaroons, but you can also choose to top with chopped chocolate or plenty of summer fruit!