Creamy vanilla bean ice cream, sweet berries and tangy limoncello balance each other deliciously in this dessert, while the crackly almond brittle adds a playful, retro touch.
Makes 8 servings
1 half-gallon premium vanilla bean ice cream
2 cups fresh berries, such as blackberries, blueberries, raspberries, strawberries
1/2 cup creamy limoncello
A pinch of cinnamon per serving
Almond Brittle
1/2 cup slivered almonds
1/2 cup sugar
1/3 cup water
Make the brittle by spreading the almonds into an 8-10-inch square on a sheet of parchment paper.
Combine sugar and water in a small, heavy-bottomed saucepan over medium-high heat. Cook until the sugar completely dissolves, stirring a few times. Once sugar is dissolved, allow to cook at same temperature, untouched for 5 to 7 minutes until golden. Pour over almonds and cool completely. Break brittle into large pieces with your hands.
To assemble, place 2 scoops of ice cream in a small sundae dish or glass. Top with 1/4 cup berries, 2 tablespoons limoncello and a pinch of cinnamon. Garnish with a piece of brittle. Repeat with remaining dishes.
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