Praline Candy Ice Cream Cups
|Unsalted butter||1 Tablespoon (For Greasing)|
|Sugar||1⁄2 Cup (8 tbs)|
|Slivered almonds||3 Ounce (Toasted)|
|Amaretti cookies||10 , crumbled|
|Unsalted butter||3 Tablespoon, melted|
|Ice cream||1 Quart|
Lightly butter a piece of aluminum foil.
In a small, heavy saucepan, combine the sugar and water and bring them to a boil over high heat.
Let the mixture bubble slowly, continuously swirling the syrup but not stirring it, for about 6 minutes, or until it is a rich amber color.
If some sugar crystals begin to burn, rinse down the side of the pan with a brush dipped in water.
Immediately remove the pan from the heat, stir in the almonds, and scrape the mixture onto the aluminum foil, separating the pieces with a couple of forks.
Set aside to cool.
Once the almonds have cooled, add them with the cookie crumbs to the bowl of a food processor fitted with a steel blade and process into very fine crumbs.
Scrape them into a small bowl, add the butter, and toss to mix evenly.
Line a muffin tin with 8 foil or colored liners.
Spoon in about 3 tablespoons of the crumb mixture into each cup, and push the crumbs against the bottom and sides.
Place the candy cups in the freezer to harden for about 1/2 hour.
The cups may be made several days in advance and left ready to fill or already filled and lightly covered with foil.
Reserve any extra crumbs.
Scoop a large ball of ice cream into each cup, and sprinkle on extra crumbs.
If the ice cream has softened, return the cups to the freezer until firm.