Amaretto Creams (Candy)

Oolala's Note:

Delicious and lip licking. Freezes well. You'll need a candy thermometer. From "Recipes That Sing" submitted by Joyce Whitman.

• Total Time: 6 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 10

• 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.