Biscuit Tortoni

SUBMITTED BY: Mary Ann

"Bursting with flavor! Almond, rum, and chocolate in a smooth, creamy base. Great finale for a dinner party or cookout. To serve, spoon the biscuit tortoni into individual old-fashioned ice cream dishes or custard cups. "

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

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

READ REVIEWS (10)

DIRECTIONS

Preheat oven or toaster oven to 350 degrees F (175 degrees 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 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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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 31, 2003 by JEFFREY G

Yum! Easy to make, and went down a storm with the in laws! I will definately be making this again!

11 users found this review helpful

Reviewed on Nov. 29, 2005 by Tori C.

I made this for Thanksgiving and it was a hit! It's amazing how much alcohol you can taste considering there isn't much in it but I think that is an asset! I wouldn't change a thing about this recipe!

6 users found this review helpful