For five persons:
100 gr of
Almond-cake Pietrantica
180 gr of caster sugar
8 dl of milk
1 pinch of vanilla sugar
Preparation:
Thinly pound the macaroons in the mortar, pass the
obtained dust on to a wide sieve, put it in a bowl
together with the sugar and with the egg yolks.
Work with a wood up to obtain a homogeneous and
frothy mixture palette knife.
Meantime boil the milk with the vanilla sugar and
still heat pour it, for time, on the macaroons,
having care to mix energetically little.
Put everything in a saucepan, place it on very low
flame and mixing with the palette knife, take good
accumulation without however letting never boil.
When the cream starts adhering to the wooden palette
knife it will be ready.
Let it cool keeping on to mixing so that it does not
form a plastic film in surface.
Pour the cold cream in the ice-cream machine and
drive it for 15-20 minutes.
