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Amaretti Crunch Semifreddo
This classic Italian dessert has extra crunch, perfect with a shot of espresso after dinner.
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8 scoops of Carte D'Or vanilla ice cream
2 shots (50ml) amaretto liqueur
50g Amaretti biscuits, crushed
25g chopped almonds, toasted
100ml whipping cream, lightly whipped
25g flaked almonds, toasted
Mix the crushed Amaretti biscuits and chopped almonds in a large bowl.
Mix the Amaretto and the softened Carte D’Or Vanilla Ice Cream together and them fold into the crushed biscuits and chopped almonds.
Add the whipped cream and gently fold into the ice cream mixture.
Line a 1kg loaf tin with cling film and pour in the mixture.
Freeze for 6 hours or until completely frozen.
Serve remove from the freezer and stand for 10 minutes to soften. Remove the semifreddo from the tin, invert onto a serving plate and remove the cling film.
Slice and decorate each piece with a sprinkling of flaked almonds. Serve immediately.