Almond Amaretto Gelato

Simple to make and quite tasty, this recipe is fairly rich, but when I start to dig in I can't help but be impressed with the sight of almond bits everywhere. I'm intrigued by all the almond bits everywhere. You get this fairly consistent and pleasant crunchiness to the whole thing.

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.