The cardamom in this pudding provides an irresistible Indian flavor. I like to serveit at room temperature, but it also works warm or cold and I love having leftovers in the refrigerator for an afternoon snack. This makes a generous serving, so ifyou have enjoyed a substantial meal, you will likely want to reduce the quantity.
Toffee Crunch Ice-Cream Cake
2015-10-28 12:00:16
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Ingredients
- 1 1/4 cups crushed chocolate wafers
- 1/3 cup butter
- 2 qts. (2 L.) vanilla (or coffee) ice cream, softened
- 4 – 8 oz. skor chocolate bars, crushed
- 1 1/4 cups unsalted peanuts, coarsely chopped
Toffee sauce
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/2 cup (125 ml) half & half cream
- 1 tsp. vanilla
Instructions
- To make cake: Grease a 9″x13″ pan or a 10″ springform pan. Combine wafer crumbs and butter and press into bottom of pan. Place in freezer for 15 minutes. Spread half of the ice cream over crust. Sprinkle with crushed skor bars and press into ice cream layer. Carefully spread remaining ice cream over crumbs. Sprinkle with peanuts and freeze for 2-3 hours. To make sauce: In a small saucepan, melt butter over low heat. Stir in brown sugar and cream. Cook and stir constantly over low heat until sugar has dissolved. Remove from heat ahd add vanilla. To serve: Remove cake from pan and cut into slices. Pour warm or cold toffee sauce over each serving.
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