Amaretti Ice Cream with Eggnog

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	4 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For decoration:

some physalis (cape gooseberries)

Instructions

Beat the eggs with the sugar in a double boiler until frothy. Stir in the nougat cream and let the mixture cool down.
Whip the cream until stiff and fold it into the cream. Crumble the amaretti (some reserve for garnish) (freezer bags and meat tenderizers have proven their worth) and fold in. Pour the ice cream mixture into a bowl or small mold and let it freeze in the freezer for at least 3 - 4 hours.
Place the egg liqueur on pre-chilled dessert plates, place the amaretti ice cream on top, garnish with the remaining amaretti and Cape gooseberries and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.