| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Vanilla ice cream; softened |
| 1 1/4 |
c |
Amaretto di Saronna liqueur |
| 1/3 |
c |
Chopped almonds; toasted |
|
|
Whipped cream |
INSTRUCTIONS
1. Set the ice cream at room temperature for 30 minutes or until soft
enough to stir. Blend in 1/2 cup amaretto and the chopped almonds. Refreeze
for 24 hours.
2. When ready to serve, scoop into dessert dishes. Top each with a jigger
of amaretto. Garnish with whipped cream. We make our ice cream from
scratch; if you have an ice cream machine, we suggest you use it.
Otherwise, buy the best ice cream you can find for this dessert. The
quantity of chopped almonds may be altered to suit individual preference.
AMBROSINO'S
TIME INCLUDES FREEZING
BEVERAGE: ASTI SPUMANTE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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