|EVERY FEW MINUTES|
1 1/2 c. crumbled almond macaroons
2 tbsp. kirsch
1 c. heavy cream
3 tbsp. famboise
1 qt. vanilla ice cream, softened
3/4 c. blanched almonds, toasted and chopped
1/2 c. grated semi-sweet chocolate
Crumbled almond macaroons
In a small bowl sprinkle the macaroon crumbs with the kirsch and set aside. In a medium-sized bowl whip the cream until stiff and beat in the framboise. Place in the refrigerator until needed.
In a large chilled bowl beat the ice cream until light and quickly fold in the whipped cream, almonds, chocolate and saturated macaroon crumbs, blending well. Turn the mixture into 8 individual molds or into a 2-quart ice cream mold (an 8 x 8 Pyrex dish will also work). Cover and freeze until firm, about 3 to 4 hours.
To serve, dip the molds very quickly into hot water for a few seconds and invert onto serving dishes. Put an extra teaspoon of framboise on top. Sprinkle with some extra almond macaroon crumbs (no kirsch added). Makes 8 servings.
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