Biscuit
Tortoni
Submitted by: Vadi |
1/2 cup chopped blanched almonds
5 ounces Amarettini cookies
3 tablespoons dark rum
3/4 cup semisweet chocolate chips |
1 cup heavy cream, chilled
3 tablespoons brandy
1 quart vanilla ice cream, softened |
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Preheat oven or toaster oven to 350°F (175°C). Place chopped
almonds on a tray and toast in preheated oven until lightly
colored and fragrant, 5 to 8 minutes. Let cool completely.
Crumble the Amarettini cookies into 1/2 inch pieces by wrapping
in a tea towel and tapping lightly with a rolling pin or mallet.
Do not crush into small pieces. Place crumbled cookies in a
medium bowl and sprinkle with rum. Toss with almonds and
chocolate chips. Set aside. In a large bowl, beat cream with an
electric mixer until thickened. Pour in brandy and beat until
soft peaks form. Spoon whipped cream over cookie mixture. In
whipped cream bowl, now beat ice cream just until softened (with
a flat whip, if available). Fold cookie and cream mixture into
ice cream. Freeze until serving. |
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Submitted by: |
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Title
Submitted by: |
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Ingredients |
Ingredients |
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Instructions |
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