Makes 6 servings
4 cups heavy cream
5 egg yolks
1 cup granulated sugar
1 cup crushed blanched almonds
1 tablespoon Amaretto liqueur
Pour the cream into a saucepan and heat gently.
Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream into the egg mixture, then beat in the remaining cream, a half cup at a time.
Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture, then chill.
Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in the refrigerator about 20 minutes before serving.