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Ingredients

Serves 10

• 1/2 cup granulated sugar
• 1/3 cup water
• 2 tablespoons amaretto, (optional)
• 1/2 teaspoon pure almond extract
• Almond Sponge Cake
• 4 pints vanilla ice cream, softened slightly
• Almond Crunch
• 3/4 cup heavy cream
• 2 tablespoons confectioners' sugar

Description

When Ready To Serve, Allow Cakes To Soften In The Refrigerator For Thirty Minutes; Run A Sharp Knife Under Hot Water For A Few Seconds, Dry The Knife, And Cut The Cake. Repeat, Rinsing Knife Between Cuts.

Martha Stewart