Anonymous Fri Oct 07 12:05:42 2005

1 quart vanilla ice cream, softened

1-1/4 cups amaretto di saronna liqueur

1/3 cup chopped almonds, toasted

whipped cream

Set the ice cream at room temperature for 30 minutes or until soft enough to stir. Blend in 1/2 cup amaretto and the chopped almonds. Refreeze for 24 hours.

When ready to serve, scoop into dessert dishes. Top each with a jigger of amaretto. Garnish with whipped cream.

We make our ice cream from scratch; if you have an ice cream machine, we suggest you use it. Otherwise, buy the best ice cream you can find for this dessert. The quantity of chopped almonds may be altered to suit individual preference.