Email to Stella      

Quick Tortoni Ice Cream

Source of Recipe

Marge Terhar, CA


Recipe Introduction

During the holiday season, Marge Terhar keeps these single-serving treats on hand as an impromptu dessert for drop-in guests.

List of Ingredients

1 quart vanilla ice cream
18 paper baking cups (21/2 in. wide)
1/4 cup diced candied (glacé) cherries
3/4 cup crumbled crisp almond macaroons (about 3 oz. total)
1/2 cup chopped salted roasted almonds
3 tablespoons almond-, cherry-, or hazelnut-flavor liqueur (optional)




Recipe

Let ice cream stand at room temperature until slightly softened, about 10 minutes; scoop into a bowl.

Meanwhile, place 1 paper baking cup in each of 18 muffin-pan cups (for 21/2- to 23/4-in. muffins).

Add cherries, macaroons, almonds, and liqueur to ice cream; mix well. Quickly spoon about 1/4 cup ice cream mixture into each paper baking cup. Freeze until firm, at least 1 hour without liqueur, 3 hours with liqueur. Serve, or cover airtight and freeze up to 2 weeks.

YIELD: 18 Servings

Per serving: 113 cal., 50% (56 cal.) from fat; 2.2 g protein; 6.2 g fat (2.2 g sat.); 13 g carbo (0.5 g fiber); 60 mg sodium; 13 mg chol.