I'm cross-posting this since alt.food.ice-cream is in its own time zone.

I'm making an ice cream pie on Sunday and it calls for whole almonds. What's
the best way to keep the almonds nice and crunchy? Would toasting them or
sugaring them make any difference? Thanks for your time.

cheers

PS it's yummy-sounding. A crust made of amaretti cookies. Filling is Haagen
Daz coffee ice cream, chopped dates, whole almonds, and coffee-flavored
whipping cream on top.