RACHAEL RAY'S TORTONI
A recipe from Rachael Ray's early days on the foodnetwork I had written down in my notebook. I was surprised it hadn't been posted here yet so here it is!
Provided by linguinelisa
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together softened vanilla ice cream (you can soften it in the microwave on defrost for up to 1 minute), crushed coconut cookies, semi-sweet chocolate chips and chopped cherries. Refreeze for at least 1 hour.
- When ready to serve, scoop ice cream into 6 serving bowls. Top with heated hot fudge sauce or chocolate syrup and nut topping. Garnish each sundae with a whole cherry and serve.
Nutrition Facts : Calories 477.4, Fat 24, SaturatedFat 13.7, Cholesterol 38.7, Sodium 234.3, Carbohydrate 63.4, Fiber 3.2, Sugar 57.2, Protein 6.8
CHRISTMAS TORTONI
Enjoy this classic dessert made with cherries, almonds and cookie crumbs - perfect for Christmas.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 5
Steps:
- Place paper or foil baking cup in each of 8 medium muffin cups, 2 1/2x1 1/4 inches. Mix cookie crumbs, almonds and 1/4 cup candied cherries; fold into ice cream.
- Divide ice-cream mixture among muffin cups. Decorate with red and green candied cherries. Freeze about 4 hours or until firm.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 30 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg
ALMOND TORTONI
These are really easy to make, and their flavor improves if they're made a few weeks in advance, and stored in the freezer.
Provided by dakota kelly
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 8h35m
Yield 8
Number Of Ingredients 11
Steps:
- In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
- Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
- Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
- To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 18.4 g, Cholesterol 40.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 26 mg, Sugar 12.5 g
DISARONNO COCONUT MACAROON TORTONI
I had the pleasure of discovering this great Italian ice cream at a restaurant in Chicago, called the Chicago Pizza and Oven Grinder, yummmmmmy! Well, since I don't live there and can't live without this delicious dessert, I created this one. This tortoni is so decadently smooth and creamy and the DiSaronno takes it to another level! My gourmet adult daughter says it's the best thing she has ever eaten!
Provided by Diane in Nebraska
Categories Ice Cream
Time 2h
Yield 30 scoops, 15 serving(s)
Number Of Ingredients 10
Steps:
- Chop the macaroons (the macaroons I buy are the soft macaroons from Target, chocolate dipped ones or plain ones).
- Place on a parchment or foil lined cookie sheet and bake them at 225 degrees for 45 minutes or until lightly browned, stirring several times while baking. You want then dried and crunchy.
- Cool and place in Ziploc bag.
- Toast the sliced almonds until lightly browned.
- Cool and then coarsely crush them.
- Mix them in with the toasted macaroons.
- Freeze the macaroon/almond crumbs until needed (this can be done hours/days in advance or while you are making the sugar/water/egg mixture and it's cooling). I will usually double this part of the recipe and keep a bag for later. It's a time saver for when I make it again.
- Boil the water and sugar until it reaches 235 degrees (if you don't have a thermometer, until the syrup spins a thread when dropped from the tip of a spoon), this will take a little while, be patient.
- Just before sugar water is to temperature, beat the egg yolks with mixer until it starts to get pale and fluffy.
- Drizzle the hot syrup into eggs gradually while beating.
- Cook the egg mixture over a double boiler for 7 minutes while constantly mixing on a low speed.
- Whip into the egg mixture 1/4 cup of DiSarrono (if you prefer no alcohol you can substitute 1 tsp almond extract).
- Chill in refrigerator for 40-50 minutes.
- In a large mixing bowl, whip the cream, vanilla and powdered sugar (and 1/2 tsp almond extract for no alcohol recipe) until stiffly whipped.
- Whip in 1/4 cup DiSaronno.
- Remove egg mixture from refrigerator and mix in 2 1/2 cups macaroon/almond crumbs.
- Gently fold-in egg/macaroon mixture into whipped cream mixture.
- Place foil cupcake wrappers or pretty martini/parfait glasses or serving dishes on cookie sheets.
- Using a large ice cream scoop or spoon, mound individual portions into each dish.
- Crush remaining macaroon/almond crumbs and sprinkle generous amount on top of each portion.
- Place one cherry on top of each one.
- Freeze for at least 4 hours.
- After tortoni is frozen, place servings into large Ziploc bags and keep in freezer and use as desired.
- This Tortoni can be frozen in a single resealable container. Just scoop frozen tortoni into serving dishes and sprinkle with crumbs and place cherry on top.
- Note: copy cat recipe for DiSaronno works well for this Tortoni. 1/2 cup sugar, 1/4 cup dark brown sugar, 3/4 cup boiling water, 1/2 cup dark corn syrup, 1 1/2 cups 80-proof vodka, 1 tablespoon pure almond extract, 1 teaspoon vanilla. Mix sugars and boiling water in glass pitcher or bowl. Stir until dissolved. Add corn syrup, stir well. Add vodka, almond and vanilla extracts. Cool and store in sealed container (empty vodka bottle re-labeled). Makes 3 cups.
COCONUT MACAROON ICE CREAM (BISCUIT TORTONI)
I'm not sure whether this is "real" Biscuit Tortoni, but if you like coconut macaroons (and sinfully rich desserts), you should love this. When we were kids, my sister and I got to choose what my mother cooked for dinner on our birthdays. Actually, of course, she could have just cooked the dinners without asking, because we always asked for our favorite foods. So on my birthday, dessert was always Coconut Macaroon Ice Cream. BTW the prep time figure obviously doesn't count the overnight freezing time.
Provided by Jo Ann L
Categories Frozen Desserts
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon.
- Beat egg yolks well; add syrup slowly, beating eggs during addition.
- Cook for 5 min.
- in double boiler.
- Remove from heat and beat well.
- Add the 1 c.
- macaroons and cool.
- Whip the cream and fold into cooled egg mixture.
- Fold in vanilla.
- Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance.
- Freeze overnight.
- Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.
Nutrition Facts : Calories 456, Fat 33.4, SaturatedFat 19.7, Cholesterol 297.5, Sodium 38, Carbohydrate 36.3, Sugar 33.6, Protein 4
BISCUIT TORTONI
Steps:
- Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs.
- Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
- Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm.
TORTONI
A wonderful Italian ice cream dessert I discovered when I worked at a banquet hall as a teen. Prep time does not include freezing.
Provided by JenniferK2
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scoop ice cream into a bowl; stir until smooth but not melted.
- Stir in pecans, chopped cherries, rum extract and vanilla.
- Spoon into foil baking cups; freeze until firm.
- To serve, garnish each with 1 t whipped cream and a cherry.
BISCUIT TORTONI
Make and share this Biscuit Tortoni recipe from Food.com.
Provided by IAcupcake
Categories Frozen Desserts
Time 10m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Pour milk and cream into a large bowl. Add sugar, almond extract, and pudding.
- Mix slowly with beater for at least 1 minute. Pour into a 9 inch springform pan. Let stand for 3 minutes.
- Top with crumbs and freeze overnight. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : Calories 3595.5, Fat 224.5, SaturatedFat 129.1, Cholesterol 720.4, Sodium 3657.5, Carbohydrate 372.6, Fiber 3, Sugar 229.6, Protein 32.3
MACAROON ICE CREAM TORTE
My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.
Nutrition Facts : Calories 341 calories, Fat 20g fat (11g saturated fat), Cholesterol 36mg cholesterol, Sodium 110mg sodium, Carbohydrate 37g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
- Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
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