Quenelle of Amaretti di Matilde Macaroons Ice-cream with Cocoa and Peach Crumble

For the ice cream

500g milk

200g cream

150g sugar

100g Amaretti  macaroons

100g brown sugar

220g flour

30g cocoa

salt and vanilla to taste

For the peaches

300g peaches

100g sugar

lemon and vanilla to taste

PREPARATION OF THE ICE-CREAM

Blend macaroons with almonds. In a casserole, warm up the milk with cream and the vanilla pod.

Separately, beat the egg yolks with sugar, then add the liquids and the crumbled Amaretti  macaroons. Stir and cook baine marie bringing the temperature up to 82°C; cool down and cream in an ice-cream maker.

PREPARATION OF THE CRUMBLE

Quickly mix all the ingredients and form cylinders.

Pass through a large-mesh sieve, put on a baking tin lined with baking paper and bake in a convection oven at 160°C for 20 minutes.

PREPARATION OF THE PEACHES

Peel and cut the peaches into wedges.

In a frying pan melt the sugar with the juice of half a lemon and the vanilla pod cut open.  When the sugar starts darkening, add the peaches and sautée them for about one minute.