About this recipe:Biscuit Tortoni is a classic ice cream dessert dating from the 19th century, rumoured to be named after an Italian cafe owner who devised it. A fabulous finale for a dinner party!
70g chopped blanched almonds
140g amaretti biscuits
3 tablespoons dark rum
125g plain chocolate, chopped
250ml double cream, chilled
3 tablespoons brandy
1 litre vanilla ice cream, softened
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Method Prep:20min › Extra time:1hr freezing › Ready in:1hr20min
Preheat oven to 180 C / Gas 4.
Place chopped almonds on a baking tray and toast in preheated oven until lightly coloured and fragrant, 5 to 8 minutes. Let cool completely.
Crumble the amaretti biscuits into 1cm pieces by wrapping in a tea towel and tapping lightly with a rolling pin or mallet. Do not crush into small pieces or crumbs. Place crumbled biscuits in a medium bowl and sprinkle with rum. Toss with almonds and chopped chocolate. 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 amaretti biscuit mixture. In whipped cream bowl, now beat ice cream just until softened (with a flat whip, if available). Fold biscuit and cream mixture into ice cream. Freeze until serving.