Irish Cream Tortoni Cups Recipes

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

ALMOND TORTONI

Steps:

• In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
• Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
• Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
• To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

IRISH CREAM TORTONI CUPS

Steps:

• 1. Line 12 muffin cups with foil muffin liners. Sprinkle 1 Tbsp. cookie crumbs in each liner; press lightly.
• 2. Mix boiling water and coffee granules, stirring til granules dissolve. Add 1 Tbsp. grated chocolate, stirring well. Stir in liqueur and cool completely
• 3. Beat whipping cream at high speed with mixer til foamy. Add sugar, beating til soft peaks form.gently fold in liqueur mixture. Spoon evenly into muffin liners. Cover and freeze til firm.
• 4. Remove from freezer and let stand 5 minutes before serving. Sprinkle evenly with remaining 2 Tbsp. grated chocolate. Makes 12 servings. Note: You can substitute 3 cups of frozen whipped topping for whipping cream and powdered sugar

TORTONI

Steps:

• Scoop ice cream into a bowl; stir until smooth but not melted.
• Stir in pecans, chopped cherries, rum extract and vanilla.
• Spoon into foil baking cups; freeze until firm.
• To serve, garnish each with 1 t whipped cream and a cherry.