12ouncesprepared caramel sauceI like Stonewall Kitchen
1/3cup40g chopped walnuts
Place the cones in a zip-top bag and pulverize them to fine crumbs with a rolling pin (you can also use a food processor). Place the crumbs in a bowl.
Using a round ice cream scoop, scoop out a ball of ice cream. While the ice cream is still in the scoop, use the end of a knife to poke a hole in the ice cream ball to the center. Push an amaretto-soaked cherry into the hole. Use the end of the knife to push it into the center and then smooth the ice cream over the hole using the knife edge.
Use the scoop trigger release to turn the ball out into the bowl of crumbs. Use a spoon to cover the ball in crumbs and then place the ball onto a parchment-lined baking sheet. Repeat the process 7 more times until you have 8 tartufi. Freeze for 4 hours, or until very firm.
Before serving, warm the caramel sauce and place a little onto each of 8 small plates. Top each pool of caramel with a tartufo. Drizzle more caramel on top of each tartufo, if desired. Sprinkle with chopped nuts and serve immediately.