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Once you’ve acquired a bottle of Amaretto , it will be your friend for life as it is almost impossible to finish it. Don’t dispair, it makes a wonderfully luxurious ice-cream ingredient. Use Alpine Honey where available to add a distinctive flavour. Beat the egg yolks and sugar together in a bowl until smooth and set aside. Pour the cream into a pan and heat gently. Heat the honey until liquid ( 15 seconds on a medium setting in the microwave is good for this) and stir into the cream. While the cream and honey is heating up, place the bowl containing the egg yolks and sugar over a pan with about 1 -2 cms of near boiling water. Watch the cream carefully, stirring gently until you see the first signs that it might be boiling, then , remove from heat and pour the hot cream onto the eggs, stirring constantly to create a custard mixture. Heat the custard mixture gently (using the steam from the pan of boiling water) and stir for 10-15 minutes until the mixture thickens. DO NOT BOIL Allow the custard mixture to cool and add the Amaretto - a good slug and chopped ginger. Chill in the fridge for a few hours before churning the mixture in a ice-cream machine or sorbetiere. Pour into a tub and leave to set in the freezer.
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