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

Related recipes