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| Home -> [Cakes, Cheese & Eggs, Chocolate, Dairy, Desserts, Ice Cream & Sherbet] -> [Coffee almond ice cream cake Recipe] |
Coffee almond ice cream cake
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Cakes, Cheese & Eggs, Chocolate, Dairy, Desserts, Ice Cream & Sherbet |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Chocolate wafer crumbs (abou | | 1 1/2
| pint | Coffee ice cream, slightly s | | 1
| tsp | Vanilla | | 1/2
| cup | Almonds, sliced and toasted | | 1/4
| cup | Unsalted butter, melted | | 1 1/2
| cup | Heavy cream, well chilled | | 1 1/2
| cup | Amaretti, crushed (italian a | | | Dark chocolate sauce (see re |
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Procedures:
| 1 | In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. | | 2 | Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-?inch deep springform pan. | | 3 | Freeze crust for 30 minutes or until firm. | | 4 | Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. | | 5 | In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. | | 6 | Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. | | 7 | Freeze cake, covered with plastic wrap and foil, overnight. | | 8 | Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. | | 9 | Cut into wedges with a knife dipped in hot water and serve it with the dark chocolate sauce. | | 10 | A 1988 gourmet mag. favorit |
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