2 tablespoons butter
1 cup sliced almonds
2 tablespoons sugar
1 1/2 cups Toffee-ettes
1 cup heavy cream, chilled
2 teaspoons almond extract
1 quart homemade or premium quality vanilla ice cream, softened
Maraschino cherries, drained and halved for garnish
Melt butter in a small skillet over medium heat. Add the almonds and sugar and saute until almonds are lightly browned and caramelized, about 5 minutes. Set aside to cool. When cooled, break almond mixture up into small bits.
Crush the Toffee-ettes into small nuggets. You can do this by putting them in a zip lock bag and smacking them with a rolling pin or meat mallet. Be careful not to turn them into crumbs. Place the crumbled candy in a medium bowl and toss with the cooled almonds. Set aside.
In a large bowl, beat cream with an electric mixer until medium peaks form. Spoon the candy mixture into the whipped cream, reserving 3/4 cup or so for topping.
Add the almond extract to the softened ice cream and stir until blended and very smooth. Fold candy/whipped cream mixture into ice cream.
Spoon into little pastry cups or ramekins. Sprinkle each cup with some of the reserved candy mixture and top with a cherry. Freeze until firm.
Makes about 1 quart of Tortoni mixture.