Rum Flavored Biscuit Tortoni
|Whipping cream||2 Cup (32 tbs)|
|Crumbled soft coconut macaroons||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄2 Cup (8 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Chopped toasted almonds||1⁄4 Cup (4 tbs)|
|Maraschino cherries||6 , halved|
Combine 1/2 cup of the whipping cream, the macaroons, sugar, and salt.
Chill for 30 minutes.
Stir rum into chilled mixture.
Combine remaining cream and vanilla; beat just till soft peaks form.
Fold in chilled macaroon mixture.
Spoon into paper-bake-cup-lined muffin cups.
Sprinkle with toasted almonds; place a cherry half atop each.
Cover and freeze for 3 hours or overnight.