Instructions: 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 manufacturers instructions. While the paddle is churning, add the almonds and Amaretto; freeze gelato overnight. Place in the refrigerator about 20 minutes before serving.

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