Malted Milk Ice Cream Pie
Source of Recipe
K.arlette2011
List of Ingredients
Malted Milk Ice Cream Pie
Crust:
1 2/3 cups crushed chocolate wafers (from about 24 cookies)
1/4 cup sugar
4 tablespoons unsalted butter, melted and cooled
Filling:
2 1/2 cups malted milk balls
2 quarts vanilla ice cream, softened
1/2 cup malted milk powder
Glaze:
7 ounces semisweet chocolate, chopped
1/2 cup heavy cream
Recipe
Make crust:
Preheat oven to 350°F.
Combine wafers and sugar in a food processor and pulse until finely ground.
Add butter and pulse until crumbly, about 10 seconds.
Press mixture evenly over bottom and slightly up sides of a 10-inch springform pan (mixture will be dry).
Bake until firm and set, 8 to 10 minutes.
Let cool completely in pan on a wire rack.
Make filling:
Place malted milk balls in a large ziplock bag.
Seal bag and crush candies with a rolling pin.
Set aside 1/2 cup of crushed candies for garnish.
In a large bowl, stir ice cream, malted milk powder and remaining crushed candies.
Spread evenly over bottom of cooled crust, smoothing top.
Freeze until firm, at least 1 hour.
Make glaze:
Place chocolate in a small heatproof bowl.
Bring cream to a boil in a small pan over medium-high heat.
Pour over chocolate and let sit for 2 minutes.
Whisk until completely smooth.
Working quickly, pour glaze over pie and spread evenly.
Sprinkle with reserved crushed candies.
Freeze until firm, at least 3 hours or overnight.
Remove cake from freezer 10 minutes before serving and let sit at room temperature.
Just before serving, run a sharp knife around pan edges, loosen pan sides and unmold to a plate.
Use a sharp knife to cut cake into wedges.
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