On Fri 03 Mar 2006 10:47:03p, Thus Spake Zarathustra, or was it Bob
Terwilliger?

> "rox formerly rmg" wrote:
>
>> 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.
>
>
> I'd pan-fry them in butter with a sprinkling of salt. That's how Ben &
> Jerry's keeps the pecans crunchy in their recipe for butter-pecan ice
> cream, and it works very well.
>
> Bob
> P.S.: How DARE you misspell Häagen-Dazs when cross-posting to
> alt.food.ice-cream! :-)

You might also consider dipping them into melted dark chocolate and
allowing it to harden before adding to the ice cream mixture. This would
seal the almond and add another dimension to the flavor.

--
Wayne Boatwright o¿o
____________________

BIOYA