Prep 15 mins
Cook 5 mins
Elegant and easy. Recipe courtesy of "Recipe Hall of Fame Dessert Cookbook".
- 1⁄2 gallon vanilla ice cream
- 8 tablespoons amaretto liqueur
Almond Crunch Topping
- 2 ounces sliced almonds
- 2 tablespoons butter
- 1 cup sugar
- 1 tablespoon water
- For the Almond Crunch Topping: Spread sliced almonds in a buttered pan. In a small, heavy saucepan, stir together the sugar with a tablespoon of water over low heat until the sugar has melted. Then pour it over the almonds and let harden. When the topping is completely cold, break it up with your fingers or a kitchen hammer and grind it in a blender into smaller bits. Store the topping in a covered jar in the refrigerator.
- To Complete: Freeze parfait or wine glasses. Just before serving, spoon in ice cream, splash with amaretto and sprinkle with Almond Crunch Topping.