Monday, June 10, 2013

DESSERTS: This pie is still delicious even if nuts and almonds are omitted in the ingredients in case of nut allergy.



OLD-FASHIONBED ICE CREAM PIE:

 

 

 

1 pint each vanilla and chocolate ice cream, slightly softened     

1 cup mixed chopped toasted nuts                              

2 tbsp. amaretto liqueur

1 cup lightly whipped and sweetened cream               

2 oz. each grated white chocolate & bittersweet chocolate

chocolate cookie crust:

    3 cups chocolate cookie crumbs                 
    pinch of salt
    1 tsp. cinnamon                                          
    ½ tsp. nutmeg
    1 tsp. instant espresso coffee powder                     
    ¾ cup melted butter
    ¼ cup ground almonds

 

 

 

To make cookie crust:  Combine all ingredients, stirring well to blend. Grease and line with wax paper either a 12-inch or two 8-inch spring-form pans. Pat crust mixture firmly onto bottom of pan(s) and 3/4-inch up the sides. Chill overnight or freeze for up to 1 week

 

When ready to make dessert, place vanilla and chocolate ice creams in a large bowl and use a knife to stir them quickly together to marble. Stir in nuts and liqueur. Transfer ice cream mixture into chocolate crust and return to freezer. Freeze until solid.

 
Just before serving, garnish with whipped cream, white chocolate and bitter chocolate flakes.          

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