Chocolate-amaretto gelato

Despite the crazy, we-thought-it-would-never-end, winter we just lived through, I'm amazed to realize I pulled out the ice cream maker and made my fair share of ice cream during those months.  I guess we needed comfort food of all kinds to get through all that snow (plus, there was plenty of time on our hands at home, indoors)!  Now that it's warming up and ice cream season is really kicking into high gear, I took it upon myself to make this flavor I've been hankering for...

I made chocolate-amaretto gelato.  I use the term "gelato" loosely since, unlike actual gelaterias which churn their gelato slowly to incorporate less air, our homemade version is churned in a standard home ice cream maker.  I adapted the recipe from the Ciao Bella Book of Gelato and it does contain a higher milk to cream ratio, something I like about gelato because not only is it a bit lighter, it seems to let the base flavor shine more.

You might know my profile by now: crazy chocolate fanatic and lover of almond-flavored things.  So chocolate and amaretto is a combination I love.  This gelato makes me think of an affogato.   Ever since I started making it last summer (it was a revelation!), it's become a go-to dessert for my husband and I.  And after trying a few combinations (different ice creams flavors and liqueurs), the version with homemade chocolate gelato and amaretto is my very favorite. This gelato is a close mimic of that if you want to skip the hot espresso.  But I can tell you we did used it for affogato and it is terrific drowned in hot espresso and an extra splash of amaretto as well!

I've had a bag of amaretti cookies in the pantry waiting for this gelato to happen.  I thought it would be great to go alongside, to echo the almond flavor and add some always-welcomed crunch.  I went with store-bought though I've attempted a homemade version once before.  I thought I'd go for not only ease but the authentic depth of flavor and intense crunch you get from the "real" kind.  Did you know that amaretti cookies are made with apricot kernels?!  I don't know much about apricot kernels but they sure do help make some intense amaretti cookies.  (Incidentally, David Lebovitz has a recipe for apricot kernel ice cream in his new book.  You hack away at the pit of an apricot and the kernels are hidden inside!) 

I really wanted to post this particular gelato because it's one of those flavor combinations that define what I love.  This gelato or ice cream is smooth and chocolaty and the amaretto liqueur adds an almond flavor, with a zing, that does not go unnoticed.  It's pretty wonderful.  

Chocolate amaretti cake

After making a batch of amaretti cookies, I thought I'd use some of them to bake a chocolate amaretti cake.  I love it when things tie together or there's more than one good use for an ingredient. 

I remembered a chocolate amaretti cake recipe from one of Dorie Greenspan's books that I wanted to try; there was a chocolate glaze and optional almond whipped cream you could make to go with it.  But in the end I settled on a version from Giada de Laurentiis that sounded simple and appealing to me.  Everything gets blitzed in a food processor so it's very easy (as long as you have the equipment).

I had the most wonderful time making this cake because I had a special helper!!  My little guy deigned to help me, so long as it wouldn't be "too messy".  I think I've mentioned he doesn't quite share my enthusiasm in puttering around in the kitchen.  But the appeal of working the food processor hooked him in.  It's always the equipment that appeals to the boys.  He had a great time turning the machine on/off and hitting that "pulse" button to his heart's content.  Before long, he wanted to pour the eggs and everything else in and started making fun of how the egg yolks looked.  It was so much fun working in the kitchen together!

My little guy and I made a good cake!  I'm quite partial to single layer/no frosting-necessary cakes, particularly when it's moist and there's chocolate involved like in this case.  Its flavor reminds me of the holidays somehow.  I think it's the fragrance and taste of almonds mixed with chocolate (a combination I love) and the bit of orange zest infused into the whole thing.  The cake came out moist and fudgy, with a grainy, nutty texture from the amaretti as well as additional ground  almonds in the batter.  I'm craving another slice right now as I think about it.

Reading some of the reviews on this cake, I tweaked the recipe a tiny bit by adding a touch more chocolate and a dash of espresso powder to amp up the chocolate flavor.  The cake is decidedly but not intensely chocolate.  I think it helps to take it out of the oven a few minutes before you think it's fully done so that it's nice and moist inside.  We liked the result very much and for me, it's just satisfying yet light enough for everyday.  The other good thing about a cake like this is it holds well for a few days either stored at room temperature or in the refrigerator.  Ours only lasted two days but I thought it tasted even slightly better on day 2.

Amaretti and ice cream parfait

Yes, here I go with another ice cream related post - again.  But actually, it really started with homemade amaretti cookies.

My alter ego likes crisp and crunchy whereas I'd normally identify myself as the soft, chewy, warm, ooey gooey type when it comes to treats.  And take a look at my recipe index and you'll find a number of recipes featuring nuts and almonds, specifically.  Needless to say, I like them.  In this case, we have Amaretti, which is a crisp, lightly crunchy, dry cookie that's full of fragrant almond flavor.

I realized as I was making these that I've made them before in the guise of amaretti crisps.  The recipes are very similar but here we're going for the traditional round Italian Amaretti, which you readily see around the holidays though you should be able to find them in places like Whole Foods all year round.  It turns out that authentic amaretti are made with apricot kernels, not almonds - who knew!  So theoretically, the homemade version isn't actually the "real" thing, but I don't mind.  I thought it would be fun to make a batch to keep around the house (they keep well for a couple of weeks) - to munch on or use in, say, an ice cream parfait.  Now if you're thinking I made these as an excuse to make ice cream parfaits, you would be correct. 

For this parfait, think of a cup of coffee or espresso with a couple of amaretti cookies on the side.  To turn that idea into an ice cream parfait, I layered coarsely chopped amaretti cookies and chocolate covered espresso beans between  layers of coffee ice cream.  Needless to say, it helps to use good coffee ice cream; you know the usual suspects.  In this case, I used Starbucks coffee and espresso swirl ice cream.

The result was divine.  You have smooth ice cream with crunchy almond cookies that's just slightly softened by the ice cream.  Add to it chocolate and espresso beans that emphasize the coffee flavor and give it even more crunch, and we have a very good parfait indeed.  I think I now understand why parfait means "perfect" in French.  And make it perfect for you.  If you don't like the coffee idea, use vanilla ice cream or maybe vanilla ice cream with chocolate coated almonds and the amaretti.

This is another way to dress up some ice cream and make a simple dessert that's good enough for a dinner party.  And if someone doesn't like ice cream (are there such people?), you can offer coffee with amaretti cookies on the side.

Next up, I'm going to use some of these amaretti to make a chocolate cake!  Stay tuned...