rox formerly rmg wrote:
> 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.
>
>

I don't think I've EVER had nuts in ice cream that stayed crunchy
except for the chocolate coated ones in Ben&Jerry's New York Super Fudge
Chunk. (I don't think that name is exactly right, but it's close.)
I'd toast the nuts and sprinkle them over the top before serving.

gloria p