 |
Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 12 |
|
Delicious and lip licking. Freezes well. You'll need a candy thermometer. From Recipes That Sing submitted by Joyce Whitman. Ingredients:
4 egg yolks |
1 cup sugar |
1/4 cup water |
3 cups almonds, toasted and ground |
3 -4 tablespoons amaretto liqueur |
1 1/2 cups heavy cream |
1/2 cup amaretto liqueur |
Directions:
1. Beat egg yolks with electric mixer until thick and pale in color, about 5 minutes.
2. Combine the sugar and water in 1 quart saucepan and cook over low heat until sugar is dissolved, stirring constantly. Increase heat and cook until syrup reaches 238 degrees ( soft ball stage) on candy thermometer.
3. Beat hot syrup into yolks, continue beating until thick and fluffy, about 15 minutes. Cool in refrigerator.
4. Grind 3 cups of toasted almonds. Moisten almonds with 3-4 tablespoons Amaretto. Press into the bottoms of small muffin tins.
5. Whip 1 1/2 cups heavy cream until soft peaks form. Fold into yolk mixture and add 1/2 cup of Amaretto.
6. Pour mixture into the muffin tins and freeze until firm, about 6 hours.
|
|