Ingredients

2/3 cup finely ground amaretti (Italian almond macaroons; about 17; use a food processor)

1/4 cup 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 tsp cream of tartar
• 1 1/4 cups chilled heavy cream
• 2 tablespoons Disaronno Amaretto or other almond-flavored liqueur
• 3 1/2 ounces 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 sugar
• 2 tablespoons instant-espresso powder
• 2 tablespoons unsweetened cocoa powder
• 3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
• 1/2 teaspoon pure vanilla extract

Equipment:

• a small offset spatula

Description

You'll Turn Up Your Nose At Plain Old Chocolate Chip Ice Cream Once You Try This Cool, Stracciatella-flavored Concoction—stracciatella Being A...

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