Ice Cream Tortoni
1/3 cup chopped, toasted almonds
3 tablespoons melted butter
1 cup fine vanilla wafer crumbs
1 tsp. almond extract
3 pints vanilla ice cream, softened
1 ½ oz. jar apricot preserves
Combine almonds, butter, crumbs and extract; mix well. Set aside ¼ cup.
Sprinkle half remaining mix on bottom of an 8-inch square pan lined with foil. Spoon half the ice cream over it, followed by half the preserves. Repeat. Top with reserved crumbs. Store in freezer; cut in squares to serve. Serves nine.