Use small dispolsable aluminum muffin cups for serving this to a crowd. It was named for Tortoni, one of the creators of ice cream in Italy. It was originally made with crushed macaroons instead of almonds. It can still be made that way if you prefer, or with Amaretti cookies-decadent indeed.
3/4 cup sugar
1/3 cup water
5 large egg yolks
2 cups whipping cream
3 Tbsp. brandy, Amaretto, or cognac
1/2 cup coarsely chopped lightly toasted almonds
Combine the sugar and water in a small saucepan and boil until the sugar has dissolved and the mixture is clear, about 2 minutes.
Beat the egg yolks with an electric mixer until they turn a shade lighter and fall in ribbons from a spoon, about 2 minutes. Pour the hot sugar syrup into the egg yolks in a steady stream, beating constantly. Continue to beat until the mixture is cool.
Whip the cream and fold it into the egg mixture. Add the brandy and 1/4 cup of the almonds; blend thoroughly. Spoon the mixture into small desert bowls or cups and sprinkle with the remaining 1/4 cup almonds. Remove the tortoni from the freezer 15 to 20 minutes before you plan to serve it so it will soften.
Serves 10 to 12
Variation:
Crumble 4 or 5 macaroons or up to 6 Amaretti cookies and add them to the mixture instead of the first 1/4 cup of almonds, however, use the other 1/4 clmonds not macaroons, to garnish the tops.
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