Tortoni

4 Eggs (separate whites from yolks)

2 C. Heavy Cream

3 tsp Almond Extract

1 C. Almonds lightly toasted then chopped in food processor.

1 tsp Cream of tartar

1 C. Sugar

1/3 C. Water

1 pinch of Nutmeg

2 tsp Vanilla Extract

350*F toast Almonds for 6 minutes.

Split half extracts between egg white and yolks

Prepare all ingredients:

Make simple syrup with water and sugar and let cool to room temperature.

Take egg whites and cream of tarter and a pinch of salt and create a meringue to a smooth stiff peak with your mixer. Be careful with it to not let it lose it's air! Put it in the freezer.

Make a custard with yolk, 1 ladle of sugar mixture about 1/2 cup, 1 1/2 tsp vanilla extract and whipped to a fluffy consistency and put in the freezer.

Make whipped cream with the heavy cream and 1 1/2 tsp almond extract, nutmeg. Mix it until light peaks and add 1/2 C of sugar mixture. Mix until steady peaks and then put in the freezer.

Fold all ingredients gently together in a big bowl with about 1/4-1/3 of the chopped almonds. Put in cupcake holders (I use silicone cupcake holders so I can re-use them. You can also put this in a dish as well).

Top with almonds and your favorite Cherries (I use amaretto soaked cherries).

Put in the freezer for at least 4 hours before serving!