Tortoni

Classic Italian tortoni gets a lighter spin here, swapping heavy cream for whipped nonfat dry milk that froths up into soft, airy peaks when beaten with ice water. The result is a frozen dessert that feels creamy but carries a fraction of the fat.

Almond extract is the signature tortoni flavor, and just half a teaspoon goes a long way. Combined with vanilla butternut extract, it gives these little frozen cups a warm, nutty sweetness that tastes far more indulgent than the ingredient list suggests.

Graham cracker crumbs sprinkled on top before freezing add a welcome crunch against the smooth, mousse-like texture beneath.

Pro Tips

• The water must be ice cold and the bowl should be well-chilled too. Warm liquid won’t whip up properly and you’ll end up with a thin, watery mixture instead of soft peaks.
• Beat on medium first, then high. Going straight to high speed doesn’t build the same structure.
• Let the tortoni sit at room temperature for about 3 minutes before serving. Straight from the freezer, they’re too hard to enjoy the creamy texture.
• Use small custard cups or muffin tins lined with paper cups for easy serving and a classic presentation.

Variations

• Top with toasted sliced almonds instead of graham cracker crumbs for a nuttier finish.
• Add a tablespoon of cocoa powder to the mixture for a chocolate tortoni version.
• Drizzle with a little amaretto liqueur before freezing for an adults-only treat.