Tip Top Toffee Ice Cream Pie

Name: Tip Top Toffee Ice Cream Pie
Prep time: 8 h 45 min
Cook time: 8 h 45 min
Total time: 8 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 1 liters sliced almonds; 315 milliliters butter; 946 milliliters chocolate ice cream, softened; 21 chocolate sandwich cookies with creme filling; 237 milliliters all-purpose flour; 1 Tbsp fresh lemon juice; 0 teaspoons salt; 85 grams semi-sweet chocolate; 1 teaspoons vanilla extract; 79 milliliters cold water; 355 milliliters white sugar

Tip Top Toffee Ice Cream Pie might be just the dessert you are searching for. One portion of this dish contains about 22g of protein, 79g of fat, and A mixture of semi-sweet chocolate, almonds, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 8 hours and 45 minutes.

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Scatter the almonds in a jelly roll pan, and toast until golden, about 10 minutes. Set almonds aside, but leave the oven on.

Ingredients you will need

Almonds

Jelly

Toast

Roll

Equipment you will use

Oven

Frying Pan

In a food processor, grind the cookies until they are coarse crumbs.

Ingredients you will need

Equipment you will use

Food Processor

Transfer crumbs to a bowl, and stir in the flour. Stir in the 1/2 cup melted butter, and toss to moisten. Butter the bottom of a 10-inch springform pan, leaving the sides unbuttered. Press the mixture onto the bottom of the pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Springform Pan

Bowl

Bake until set, about 12 to 15 minutes.

Equipment you will use

Oven

Transfer to a rack to cool. When crust has cooled, place it in the freezer for at least 30 minutes.

Ingredients you will need

Crust

Butter a 9x13-inch pan; you'll need this for the toffee filling. Set aside 3 cups of the toasted sliced almonds.

Ingredients you will need

Sliced Almonds

Butter

Toffee

Equipment you will use

Frying Pan

In a large saucepan, combine the 1 1/3 cups butter, sugar, water, lemon juice, and salt. Bring to a boil, stirring to dissolve the sugar. Cook uncovered, without stirring, over medium heat until it caramelizes, about 8 minutes.

Ingredients you will need

Lemon Juice

Butter

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove the caramel from the heat, and stir in the vanilla, almond extract, and 3 cups of the almonds.

Ingredients you will need

Almond Extract

Almonds

Caramel

Vanilla

Pour the mixture into the buttered pan, and set aside to cool.

Equipment you will use

Frying Pan

In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

Spread melted chocolate over the cooled toffee. Immediately sprinkle with about 1 cup of the remaining sliced almonds. Freeze for 1 hour, or until firm. Turn the toffee out onto a work surface, and break it into 1/2 inch pieces.

Ingredients you will need

Sliced Almonds

Chocolate

Spread

Toffee

Let the ice cream soften very slightly in a large bowl. Stir briefly, just until malleable. Fold in the toffee pieces. With a large rubber spatula, spread the ice cream into the crust. Top with the remaining almonds.

Ingredients you will need

Toffee Pieces

Ice Cream

Almonds

Crust

Equipment you will use

Spatula

Bowl

Place the pie in the freezer. When it has firmed up slightly, cover the top with plastic. Freeze until firm, about 6 hours.

Place the pie in the refrigerator to soften about 20 minutes before serving. Run the tip of a knife around the sides of the pie to loosen. Carefully remove the sides of the springform pan.

Equipment you will use

Springform Pan

Knife

Cut into wedges with a knife dipped in hot water.

Ingredients you will need

Water

Equipment you will use

Knife

Equipment

Ingredients

Servings:

1teaspoons

almond extract 1liters

sliced almonds 315milliliters

butter 946milliliters

chocolate ice cream, softened 21

chocolate sandwich cookies with creme filling 237milliliters

all-purpose flour 1Tbsp

fresh lemon juice 0teaspoons

salt 85grams

semi-sweet chocolate 1teaspoons

vanilla extract 79milliliters

cold water 355milliliters

white sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.