Yield: 4 servings
|12 \N||Wafer biscuits; up to 15|
|½ cup||Melted chocolate; (125 g)|
|½ litre||Vanilla ice cream|
|10 \N||Pure Magic chocolate biscuits; up to 12 (2|
|\N \N||; packets)|
|2 tablespoons||Butter; melted (30 g)|
|70 grams||Peanut butter|
|¼ cup||Honey; (60 ml)|
|1 tablespoon||Oil; (15 ml)|
|½ cup||Chocolate; (100 g.)|
FOR THE TRUFFLE SAUCE
DIP the wafer biscuits in melted chocolate. Place them on butter paper and refrigerate for 30 minutes. Soften vanilla ice cream. Crumble Pure Magic biscuits and mix well with melted butter.
To prepare the truffle sauce: Melt 100 g. chocolate over hot water, stir in 50 ml. hot milk and 30 ml. rum and cook till well mixed. Cool till the sauce thickens.
Blend together peanut butter, honey and oil and fold half of the mixture into the soft ice cream.
To serve: Take a loose bottomed cake tin, about 15 cm. to 22½ cm. in diameter. Stand the chocolate coated wafer biscuits around the inside edge of the tin. Place half the crumbled Pure Magic biscuits into the tin and press gently. Pour half the ice cream mixture, sprinkle the remaining biscuit crumbs over and top with the remaining ice cream mixture. Spoon the truffle sauce and the remaining peanut butter over the ice cream layer and swirl around with a knife. Chill overnight in the freezer compartment. Push up the loose bottom of the tin and serve chilled.
Converted by MC_Buster.
NOTES : An ice cream cake with the flavour of peanuts thrown in Converted by MM_Buster v2.0l.