Almond Amaretto Gelato

Directions

1. Pour the cream into a saucepan and heat gently. Beat the egg yolks and sugar together till pale and creamy. Beat 2 Tbsp. of the warm cream into the egg mix, then beat in the remaining cream, a half c. at a time. Pour into a double boiler, or possibly into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 min, till the mix coats the back of a spoon. Cold mix, then chill.
2. Pour chilled mix into an ice cream maker and churn according to manufacturer's instructions. While the paddle is churning, add in the almonds and Amaretto; freeze gelato overnight. Place in the refrigerator about 20 min before serving.