COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE
Categories Cake Milk/Cream Chocolate Dessert Kid-Friendly Almond Amaretto Gourmet Small Plates
Number Of Ingredients 14
Steps:
- To make the cake:
- In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
- To make the sauce:
- In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.
COFFEE ALMOND ICE CREAM
A recipe from the blog of The Family Kitchen. This is something I have to try this summer. I love coffee ice cream. The preparation time is the time it has to cool in the fridge.
Provided by Boomette
Categories Ice Cream
Time 8h20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk, cream, egg yolks, sugar and espresso in a saucepan. Whisk well and bring to 170 degrees. Then refrigerate well overnight.
- Pour in ice cream maker and churn for 25 minutes. Freeze until it's firm.
EASY ALMOND TOFFEE ICE CREAM
Make and share this Easy Almond Toffee Ice Cream recipe from Food.com.
Provided by Dari Donovan
Categories Frozen Desserts
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs well.
- Add sugar, coffee, cocoa, cream, vanilla, and almonds; blend well.
- Pour into one-gallon ice cream freezer; add enough milk to fill freezer.
- Freeze according to freezer instructions.
Nutrition Facts : Calories 3110.3, Fat 251.2, SaturatedFat 148.7, Cholesterol 1117.8, Sodium 615.8, Carbohydrate 180.2, Fiber 3.3, Sugar 128.3, Protein 49.1
ALMOND ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 1/2 pints
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
- In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
- Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 77 milligrams, Sugar 16 grams, TransFat 0 grams
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