"rox formerly rmg" > wrote in message
t...
> 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 toasted the whole almonds for about 13 minutes in a 350 oven. THey were
very crunchy and flavorful after freezing in the pie for over 24 hours. WHen
in doubt, toast :-D