You don’t have to be Italian to enjoy making Biscotti Cookie ice cream for your family! This simple ice cream recipe is all you need. Enjoy!
8 Egg yolks
1 Tbsp Vanilla, almond or hazelnut extract
8 oz Sugar
4 oz Tempered chocolate
16 oz Milk
6 oz Almond or hazelnut biscotti
16 oz Heavy cream
Use a double boiler to create a custard base. Pour the egg yolks, sugar and milk into the pot. Heat the mixture slowly but do not bring to a boil. When a film forms over the back of your spoon, remove the custard base from heat and place the pot into a larger pot filled with cold water to cool. Add in heavy cream and place in refrigerator until cold (at least 2 hours). Then stir in vanilla extract and transfer to an ice cream maker. Freeze according to manufacturer’s instructions. Melt tempered chocolate in a double boiler. Dip biscotti in the chocolate and harden in the refrigerator before cutting into small pieces. Add biscotti pieces to the ice cream, turn off refrigeration and extrude the finished product.
Yield: 1½ quarts of ice cream
MALCOLM SAYS: The reason to dip the biscotti cookies in the chocolate is to prevent the cookies from becoming mealy in the finished product.