Serves: 15
Total Calories: 170
Cook almonds in butter in skillet until toasted. Combine with wafer crumbs and 1 teaspoon almond extract in bowl; mix well. Press 1/3 of the mixture evenly in bottom of 9x13-inch glass dish. Combine apricot preserves with apricot brandy in bowl; mix well. Spoon 1/2 the ice cream over crumb mixture. Spoon 1/2 the preserve mixture over ice cream. Layer 1/2 of remaining crumb mixture over ice cream. Repeat layers, ending with crumbs.
Freeze several days before serving. The day before serving, combine whipping cream, sugar, and 1/2 teaspoon almond extract in mixer bowl; beat until thickened. Spoon over frozen mixture. Cut into 2-inch squares. Serve in champagne glasses.
Fun Fact: Ancient Indian petroglyphs (carvings or line drawings on rock) are scattered throughout Wyoming and Montana. Castle Gardens is one of the largest petroglyph sites in Wyoming, and includes depictions of medicine men, warriors, and hunters.
This Apricot Tortoni recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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