Amaretto is a liqueur with the distinct flavour of almonds, though it's often made with apricot pit kernels. The original liqueur, Amaretto di Saronno, hails from Saronno, Italy.  Many distilleries produce their own Amaretto now.

In a 2-quart heavy saucepan bring milk and about half the sugar just to a simmer, stirring until sugar is dissolved.

Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot milk mixture in a slow stream, whisking, and pour into a saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. Do not let boil. Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Stir in cream and add liqueur. Chill custard, covered, until cold.

Freeze custard in an ice-cream maker. Serve gelato immediately with a dash of Amaretto on the top and slivered almonds.

Amaretto Gelato