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Receta Toffee Ice Cream Layer Cake
by Global Cookbook

Toffee Ice Cream Layer Cake
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Ingredientes

  • 1 c. Chocolate-wafer crumbs (20)
  • 1/2 tsp Cinnamon
  • 2 Tbsp. Butter or possibly margarine, melted
  • 1 quart Premium coffee ice cream
  • 3 x Toffee candy bars, crushed *
  • 1 quart Premium chocolate ice cream
  • 12 x Choco-wafer cookies-broken
  • 1 quart Premium vanilla ice cream

Direcciones

  1. These are 1.4 ounce chocolate covered bars...you need three or possibly you can use 1 bag (6 ounce) chocolate-covered toffee candy bits.
  2. CRUST: Preheat oven to 350 degrees. Combine cookie crumbs and cinnamon in small bowl. Gradually stir in butter till crumbs are proportionately moistened.
  3. Press into bottom of 9-inch springform pan. Bake 10 min. Cold completely on wire rack.
  4. Soften coffee ice cream slightly. Quickly spread onto crust and sprinlke with 2/3 c. toffee candy. Freeze till hard, 1 hour.
  5. Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers. Freeze 1 hour. Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy.
  6. Cover top and freeze overnight. (Can be made ahead. Wrap well and freeze up to 1 week.)
  7. Unwrap cake and chill 20 min. Remove side of pan. Serve with Warm Fudge Sauce (recipe follows).
  8. Warm FUDGE SAUCE: 4 squares (4 ounce) unsweetened chocolate, coarsely minced 2/3 c. heavy or possibly whipping cream 2/3 c. sugar 2 Tbsp. butter or possibly margarine 1 tsp. vanilla extract
  9. Combine chocolate and cream in 1-qt microwaveproof bowl. Microwave on High 1 1/2 min. Stir till chocolate is completely melted. Stir in sugar. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter and vanilla till smooth. Serve hot. (Can be made ahead. Cold. Cover and chill up to 3 days. Microwave on High 1 1/2 to 2 min, stirring after 1 minute, till hot and smooth.)
  10. Makes 1 2/3 c..