Rich Italian vanilla gelato topped with balsamic vinegar glaze and berries
Heat milk and vanilla in a small saucepan until very hot. Do not boil.
Remove milk from heat.
Cover hot milk/vanilla and let stand for 15 minutes
Meanwhile, in a large bowl, whisk together yolks, sugar and salt. Whisk vigorously, until sugar is dissolved and mixture is no longer gritty
Remove Vanilla Bean (if used) from milk in the saucepan
Pour milk/vanilla mixture into yolk mixture in a slow stream, whisking constantly until all ingredients are smoothly blended
Add cream to milk/vanilla mixture. Chill
Pour into pre-cooled gelato maker and follow the instructions on your machine. Crumble the Amaretti cookies into the ice cream mixture. If it is too soft when done, place in freezer for ½ hour or longer
Wash and cut the strawberries into 4 pieces.
Place the strawberries in a bowl, add the Amaretto di Saronno, and sugar. Stir and refrigerate
Serve with gelato and drizzle with balsamic vinegar glaze. Add a few crumbs of Amaretti cookies on top