Step 5, Turn … You must have JavaScript enabled to use this form. BEAT sweetened condensed milk and lemon juice in large bowl with electric mixer until well blended. Preparation. Garnish with chocolate curls, cherries, crumbs or almonds. Step 4, In a large chilled bowl beat the ice cream until light and quickly fold in the whipped cream, almonds, chocolate and saturated macaroon crumbs, blending well. Step 2, In a medium-sized bowl whip the cream until stiff and beat in the framboise. In a medium-sized bowl whip the cream until stiff and beat in the framboise. Cover tightly with foil and freeze until firm – at least 6 hours. Fold in whipped cream. Spoon into foil baking cups; freeze until firm. Blend in vanilla. Place in the refrigerator until needed. Makes 8 servings.In a small bowl sprinkle the macaroon crumbs with the kirsch and set aside. Whip heavy cream until stiff. Cover tightly with foil and freeze until firm – at least 6 hours. Put an extra teaspoon of framboise on top. And watch videos demonstrating recipe prep and cooking techniques. Set aside. The content of this field is kept private and will not be shown publicly. In a large chilled bowl beat the ice cream until light and quickly fold in the whipped cream, almonds, chocolate and saturated macaroon crumbs, blending well. Meanwhile, dissolve the sugar in the water and bring to a boil. Beat with a hand-held electric mixer on high speed until the cream holds soft peaks when the beaters are lifted. Fold whipped cream into egg-white mixture. Beating constantly, pour syrup in a thin stream into the beaten egg whites. Step 1. Finely grind the almonds by using the on/off switch of blender or processor. Sprinkle with ground almonds and top each with a cherry. Spoon into 12 large, paper muffin cups. Step 3. Spoon into 12 large, paper muffin cups. Cover and freeze until firm, about 3 to 4 hours.To serve, dip the molds very quickly into hot water for a few seconds and invert onto serving dishes. Step 4. Step 3, Place in the refrigerator until needed. FILL baking cups with tortoni mixture. Separate eggs. Fold everything in using a spatula. Stir in vanilla, macaroon crumbs, almonds and maraschino cherries. Sprinkle with some extra almond macaroon crumbs (no kirsch added). To serve, garnish each with 1 t whipped cream and a cherry. Submit a Recipe Correction. 2) In a large bowl add the heavy cream and light cream, using a hand held mixer, whisk the cream mixture until you get stiff peeks. Cook, uncovered and without stirring, till syrup reaches 236 degrees F on a candy thermometer (thread stage). Empty into a small bowl and stir in the almond extract. 3) Add the confectioner sugar, rum and ¾ of the crushed cookies. Turn the mixture into 8 individual molds or into a 2-quart ice cream mold (an 8 x 8 Pyrex dish will also work). Allow whites to stand at room temperature for 1 hour. Step 1, In a small bowl sprinkle the macaroon crumbs with the kirsch and set aside. 1) Line a 8x4 inch loaf pan with plastic wrap making sure that it overhangs on the sides. Combine the cream, confectioners' sugar, vanilla and almond extract in a large chilled bowl. Fold whipped cream into egg-white mixture. Sprinkle with ground almonds and top each with a cherry. Beat with dash of salt until they hold a stiff peak. DIRECTIONS. Step 2. Scoop ice cream into a bowl; stir until smooth but not melted. In a clean bowl, with clean beaters, beat the egg whites with the salt on low speed until foamy. Cover bowl tightly with foil, and refrigerate for 30 minutes. Stir in pecans, chopped cherries, rum extract and vanilla. Get Biscuit Tortoni Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts.