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| | Frozen Almond Crunch
2/3 cup of slices almonds
1/2 cup of sugar
1/2 cup of butter or margarine
1 tablespoon of all purpose flour
2 tablespoons of milk
1/2 gallon of vanilla ice cream, softened
Dark Chocolate Sauce
Combine the first 5 ingredients in a heavy saucepan, bring to a boil over medium heat, stirring constantly. Remove from heat and set aside.
Line a 15x10x1 inch jellyroll pan with aluminum foil, spread almond mixture onto foil in a thin layer.
Bake at 350ºF. for 7 minutes or until light golden brown (do not overbake). Cool, remove from foil and crumble.
Sprinkle half of almond mixture in bottom of a 10 inch springform pan. Spoon ice cream evenly on top, sprinkle with remaining almond mixture, gently pressing down slightly with back of a spoon.
Freeze 8 hours or until firm. Serve with dark Chocolate sauce Yield 12 servings
Dark Chocolate Sauce
1/2 cup of butter
four 1 ounce squares of unsweetened chocolate
1 1/2 cups of sugar
a pinch of salt
1 cup of milk
1 teaspoon of vanilla extract or 1 to 2 tablespoons of Kahlua
Melt butter and chocolate in a heavy saucepan over low heat, stirring often.
Combine sugar, cocoa, and salt, stir sugar mixture and milk into chocolate mixture.
Bring just to a boil over medium heat, stirring constantly, remove from heat, and stir in vanilla. Cool, stirring occasionally. Sauce may be refrigerated up to q 1 week. Yield 3 cups
Sauce thickens when refrigerated. To serve, microwave at HIGH, stirring at 30 second intervals, until drizzling consistency. |
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