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.

"rox formerly rmg" > wrote in message
> 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.

Toasting them is a must to bring out the flavor. It will help keep them
from getting soggy also.

Sounds good if you used vanilla ice cream. I hate anything cold that is
coffee flavored.
--
Ed
http://pages.cthome.net/edhome/

"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! :-)

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

The dark choc will go well with mint ice-cream... mmm

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

On Sat, 04 Mar 2006 05:21:43 GMT, Edwin Pawlowski wrote:

>
> "rox formerly rmg" > wrote in message
> > 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.
>
> Toasting them is a must to bring out the flavor. It will help keep them
> from getting soggy also.
>
Toasting is good. Not whole, I hope.

> Sounds good if you used vanilla ice cream. I hate anything cold that is
> coffee flavored.

I also think the almonds would go well with chocolate ice cream....
I'm not a coffee ice cream fan, so that doesn't appeal to me. IMO:
you don't even need all those toppings. Just some hot fudge ane
whipped cream.
--

Practice safe eating. Always use condiments.

On 4 Mar 2006 09:17:51 -0800, rox formerly rmg wrote:

> Thanks for all the replies. I can't use chocolate because the birthday
> person gave up chocolate for Lent (sheesh!).

Well, vanilla is good too - I was just offering a suggestion. You
didn't mention a chocolated restriction when you cross posted this to
rfc.

> Besides, dip individual almonds in chocolate?

No, silly, that thought never entered my mind... lots of chocolate as
a topping was my goal. You could even use the stuff that hardens on
contact.

I'd do vanilla with a butterscotch, caramel or praline topping since
you can't use chocolate. Coffee ice cream is still too gross for me.

--

Practice safe eating. Always use condiments.

"sf" > wrote in message
...
> On 4 Mar 2006 09:17:51 -0800, rox formerly rmg wrote:
>
> > Thanks for all the replies. I can't use chocolate because the birthday
> > person gave up chocolate for Lent (sheesh!).
>
> Well, vanilla is good too - I was just offering a suggestion. You
> didn't mention a chocolated restriction when you cross posted this to
> rfc.

"Sheesh" that they gave up chocolate, not "sheesh" about the suggestion.

> > Besides, dip individual almonds in chocolate?
>
> No, silly, that thought never entered my mind... lots of chocolate as
> a topping was my goal. You could even use the stuff that hardens on
> contact.

Other posters suggested dipping almonds in chocolate. I tried to encompass
too many posts at one
time with my answer.

> I'd do vanilla with a butterscotch, caramel or praline topping since
> you can't use chocolate. Coffee ice cream is still too gross for me.

There are MANY variations on ice cream pies. Most sound delicious. The book
I have has 100 different recipes in it.
I finally had to settle on one. I'll let you all know if the nuts turned out
crunchy after roasting to a deep brown in the oven.
Once again I appreciate your responses.

Cheers, Rox

"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 would toast them...not just for crunch but for flavor. I'd probably chop
them too, but that' just me. I think whole almonds would be quite big to
crunch into. It sounds delicious, though! (Except for the dates, I hate
those! LOL)

kimberly

"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

Bob Terwilliger wrote:
> "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! :-)

Alt.food.ice-cream?!? Where have you been all my life....?
-L.