Ingredients
For crust
- 2/3 cup finely ground amaretti (Italian almond macaroons; about 17; use a food processor)
- 1/4 sliced almonds with skin, toasted, cooled, and finely ground (in processor)
- 3 tablespoons unsalted butter, melted and cooled
For tortoni filling
- 3 large egg whites, at room temperature 30 minutes
- 1/4 cup sugar
- 1/2 teaspoon cream of tartar
- 1 1/4 cups chilled heavy cream
- 2 tablespoons Disaronno Amaretto or other almond-flavored liqueur
- 3 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler
- 1/4 cup sliced almonds with skin, toasted and cooled
For sauce
- 1/3 cup heavy cream
- 3 tablespoons light corn syrup
- 3 tablespoons packed dark brown suga
- 2 tablespoons instant-espresso powder
- 2 tablespoons unsweetened cocoa powder
- 3 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
- 1/2 teaspoon pure vanilla extract
Description
You’ll Turn Up Your Nose At Plain Old Chocolate Chip Ice Cream Once You Try This Cool, Stracciatella-flavored Concoction.
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