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Frozen Almond Crunch




Source of Recipe


Internet


List of Ingredients




2/3 cup sliced almonds
1/2 cup sugar
1/2 cup butter
1 tbs all-purpose flour
2 tbs milk
1/2 gallon vanilla ice cream, softened (I use golden vanilla)


Recipe



Combine first 5 ingredients in a heavy saucepan; bring to a boil over medium heat, stirring constantly. Remove from heat, and set aside.

Line a 15x10x1inch jellyroll pan with aluminum foil; spread almond mixture onto foil in a thin layer.
Bake at 350 for 7 minutes or until a light golden brown. Cool; remove from foil, and crumble.

Sprinkle half of almond mixture in bottom of a 10 inch springform pan. Spoon ice cream evenly on top; spring with remaining almond mixture, pressing down slightly with back of spoon.

Freeze 8 hours or until firm. Serve with dark chocolate sauce. Yield: 12 servings.

Dark Chocolate Sauce
1/2 cup butter
4 (1 oz) squares unsweetened chocolate
1 1/2 cups sugar
1/2 cup cocoa
pinch of salt
1 cup milk
1 tsp vanilla extract*

Melt butter and chocolate in heavy saucepan over low heat, stirring often.

Combine sugar, cocoa and salt; stir sugar mixture and milk into chocolate mixture.

Bring just to a boil over medium heat, stirring constantly; remove from heat, and stir in vanilla. Cool, stirring occasionally. Sauce may be refrigerated for up to 1 week.

Yield: 3 cups.

*1 to 2 tbs Kahlua may be substituted for vanilla
Note: Leftover sauce thickens when refrigerated. To serve, microwave at high, stirring at 30 second intervals until chocolate reaches drizzling consistency.