Spumoni in crisp

Take a baking low sided (or the same plate of the oven) and cover it with aluminum paper greased with oil.

Put the sugar in a saucepan and let cook at medium heat until it starts to caramelises, taking a light blonde color.

Do not stir during cooking because the sugar will stick to the spoon.

When the sugar will be blonde, join the almonds coarsely chopped and stir vigorously.

Quickly pour the mixture over the greased paper, forming a layer up one finger.

Leave it to cool so that it stiffens.

Put the crispy in a rugged dishcloth and meat tenderizer, minutely frantumatelo.

Take from the freezer the ice cream Base to the cream (see recipe), and knock it for a few minutes in the container of ice cream maker with a wooden spoon to soften it slightly.

Then carefully fold the crisp, stirring carefully.

Place the ice cream molds from creme caramel and enter these in the freezer for at least an hour.

When serving, put the spumoni on individual plates and winter cherries with whipped cream.

If you wish, you can replace the individual molds with a single dome mold.

In this case, the frothy mascarpone served cut into wedges.