QUICK TORTONI                          Servings: 6

1/2 c.        slivered blanched almonds
1   pint      vanilla ice cream
2   tsp.      almond extract

    In a 10 inch skillet over medium heat, toast almonds until golden
brown, stirring occasionally.  Remove from heat.  With a small ice
cream scoop, split ice cream into 6 freezer-safe dessert dishes.  Sprinkle
some almond extract evenly over each, then top with toasted almonds.
Freeze until ready to serve.