Frozen almond crunch with dark chocolate sauce - sl 11/94
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sliced almonds |
| ½ | cup | Sugar |
| ½ | cup | Butter or margarine |
| ½ | cup | Butter or margarine |
| 4 | ounces | Unsweetened chocolate |
| 1½ | cup | Sugar |
| ½ | cup | Cocoa |
| 1 | tablespoon | All-purpose flour |
| 2 | tablespoons | Milk |
| ½ | gallon | Vanilla ice cream, softened |
| 1 | pinch | Salt |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
Directions
DARK CHOCOLATE SAUCE
Combine first 5 ingredients in a heavy saucepan; bring to a boil over medium heat, stirring constantly. Remove from heat, and set aside.
Line a 15" x 10" x 1" jellyroll pan with aluminum foil; spread almond mixture onto foil in a thin layer.
Bake at 350F for 7 minutes or until mixture turns a light golden brown (do not overbake). Cool, remove from foil, and crumble.
Sprinkle half of almond mixture in bottom of a 10" springform pan.
Spoon ice cream evenly on top; sprinkle with remaining almond mixture, 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:
Melt butter and chocolate in a heavy saucepan over low heat, stirring often.
Combine sugar, cocoa, and salt; stir 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 for up to 1 week. Yield: 3 cups.
Note: Sauce thickens when refrigerated. To serve, microwave at HIGH, stirring at 30-second intervals, until chocolate sauce reaches drizzling consistency.
Peggy Fiest of Georgia, in November, 1994"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-12-95