Tip Top Toffee Ice Cream Pie Tasty Recipes

Saturday, January 26, 2013

Tip Top Toffee Ice Cream Pie

"This is an easy pie to make, with astounding effects. Make positive to use the excellent ice cream to get the excellent flavor; I like Starbucks® espresso taste, and Ben and Jerry's®."

Ingredients :

5 cups sliced almonds
21 chocolate sandwich cookies with creme filling
1 cup all-cause flour
half cup butter, melted
1 1/3 cups butter
1 half cups white sugar
1/three cup cold water
1 tablespoon fresh lemon juice
1/four teaspoon salt
half teaspoon vanilla extract
half teaspoon almond extract
three (1 ounce) squares semi-candy chocolate
1 quart chocolate ice cream, softened

Instructions :

Prep : 30M	Cook : 8M	Ready in : 8H45M

Preheat the oven to 350 ranges F (one hundred seventy five levels C). Scatter the almonds in a jelly roll pan, and toast till golden, approximately 10 mins. Set almonds aside, but depart the oven on.
In a meals processor, grind the cookies until they're coarse crumbs. Transfer crumbs to a bowl, and stir inside the flour. Stir inside the 1/2 cup melted butter, and toss to moisten. Butter the bottom of a 10-inch springform pan, leaving the sides unbuttered. Press the aggregate onto the lowest of the pan.
Bake till set, about 12 to fifteen mins. Transfer to a rack to cool. When crust has cooled, vicinity it in the freezer for at the least half-hour.
Butter a 9x13-inch pan; you will want this for the toffee filling. Set aside 3 cups of the toasted sliced almonds.
In a massive saucepan, combine the 1 1/3 cups butter, sugar, water, lemon juice, and salt. Bring to a boil, stirring to dissolve the sugar. Cook uncovered, without stirring, over medium heat till it caramelizes, approximately eight minutes. Remove the caramel from the heat, and stir within the vanilla, almond extract, and three cups of the almonds. Pour the combination into the buttered pan, and set apart to chill.
In a microwave-safe bowl, microwave chocolate until melted. Stir from time to time till chocolate is clean. Spread melted chocolate over the cooled toffee. Immediately sprinkle with approximately 1 cup of the ultimate sliced almonds. Freeze for 1 hour, or till company. Turn the toffee out onto a piece surface, and ruin it into 1/2 inch pieces.
Let the ice cream melt very barely in a large bowl. Stir briefly, just until malleable. Fold inside the toffee portions. With a massive rubber spatula, spread the ice cream into the crust. Top with the final almonds. Place the pie in the freezer. When it has firmed up barely, cover the top with plastic. Freeze till firm, about 6 hours.
Place the pie within the fridge to soften about 20 minutes earlier than serving. Run the top of a knife around the facets of the pie to loosen. Carefully cast off the edges of the springform pan. Cut into wedges with a knife dipped in warm water.

Notes :

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