Tortoni
From the Napoli (central, west coast) region of Italy
I did this recipe recently in an Italian class - truly, it was amazing! You could play around with the liqueur/nut combos. Make sure the amaretti pieces are nice & chunky.
½ cup almonds (skin on, or blanched)
5 ounces amaretti cookies
3 TBSP dark rum
¾ cup chopped or shaved chocolate (can also use mini chocolate chips)
1 cup heavy cream, cold
3 TBSP brandy
1 pint good quality vanilla ice cream, softened
Preheat oven to 350F.
Toast the almonds in the oven for 8 – 10 minutes, or until lightly browned & fragrant. Remove from oven. When cool, coarsely chop & set aside.
Crumble the cookies into ~ ½ inch pieces by using a rolling pin & a plastic bag, or between 2 sheets of waxed paper. Do not crumble into fine crumbs. Place in a large bowl & sprinkle the rum over top. Add the almonds & chocolate, toss to combine.
Using a mixer, beat the whipping cream until soft peaks form. Add the brandy, mixing to combine. Spoon the whipped cream over the cookie mixture, folding to combine. Using the mixture bowl, lightly beat the ice cream until softened, but not melted. Place the ice cream in another large bowl. Fold in the whipped cream & cookie mixture. Place in a plastic-lined loaf pan, or shallow dish; freeze until firm. When ready to serve, allow to sit out for a few minutes to soften slightly, then cut into pieces.
From the Napoli (central, west coast) region of Italy
I did this recipe recently in an Italian class - truly, it was amazing! You could play around with the liqueur/nut combos. Make sure the amaretti pieces are nice & chunky.
½ cup almonds (skin on, or blanched)
5 ounces amaretti cookies
3 TBSP dark rum
¾ cup chopped or shaved chocolate (can also use mini chocolate chips)
1 cup heavy cream, cold
3 TBSP brandy
1 pint good quality vanilla ice cream, softened
Preheat oven to 350F.
Toast the almonds in the oven for 8 – 10 minutes, or until lightly browned & fragrant. Remove from oven. When cool, coarsely chop & set aside.
Crumble the cookies into ~ ½ inch pieces by using a rolling pin & a plastic bag, or between 2 sheets of waxed paper. Do not crumble into fine crumbs. Place in a large bowl & sprinkle the rum over top. Add the almonds & chocolate, toss to combine.
Using a mixer, beat the whipping cream until soft peaks form. Add the brandy, mixing to combine. Spoon the whipped cream over the cookie mixture, folding to combine. Using the mixture bowl, lightly beat the ice cream until softened, but not melted. Place the ice cream in another large bowl. Fold in the whipped cream & cookie mixture. Place in a plastic-lined loaf pan, or shallow dish; freeze until firm. When ready to serve, allow to sit out for a few minutes to soften slightly, then cut into pieces.