Serves: 6 / Time: 1 day
- 1 quart heavy cream
- 8 egg yolks
- 1 ½ cups sugar
- 2 cups sliced almonds
- 1 ½ cups Colombo Marsala Sweet
Toast Almonds in a dry sauté pan over medium high heat for 4-5 minutes or until golden brown. Add ½ cup of sugar to pan and start to caramelize. Once sugar has become golden brown carefully deglaze with Colombo Marsala Sweet and cook for another 3-4 minutes until a sugary syrup has formed. Remove almond & Marsala syrup and cool to room temperature.
In a mixing bowl whip cream to peaks. In a separate mixing bowl mix the egg yolks and 1 cup of sugar until smooth and pale in color. Gently fold whipped cream with the egg/sugar mix and then fold in the almond & Colombo Marsala Sweet syrup. Place finished whipped cream mix into a container with lid and freeze for 8 hours. When frozen serve with dark fruits such as cherries or blackberries.