Ice Cream Castle
Source of Recipe
Albert Smith
List of Ingredients
- 2 half-gallon cartons of ice cream (rectangular boxes, approximately 6 1/4"x4 1/4"x3 1/2" inches and about 1/2 pint additional ice cream for towers
- 3 Hershey's special dark chocolate bars (8 oz. each)
- 1 whip or string black licorice
- Chocolate covered cones (recipe follows)
Instructions
- Cover a sturdy 12"x14" piece of cardboard with foil. (It's important to keep the ice cream castle very cold at all times to prevent melting. You may have to place it back in the freezer a couple of times while working on it. the important thing is to always work quickly with ice cream.)
- Carefully unwrap ice cream so that you have 2 solid blocks.
- Center one block on the foil, so that it stands 4 1/4 inches high.
- Slice the second block into two 6 3/8"x 2 3/8"x4 3/4 " bricklike blocks.
- Stand blocks on end, one on each side of the main block. Use toothpicks to secure ice cream in place.
- With a sharp knife, separate 2 of the chocolate bars into individual squares (there are 16 in each bar). Cut the remaining bar into two 2 by 3-square segments.
- Press windows and door into ice cream and line the top edges to form "battlements" (fig.8)
- Make 2 large scoop of ice cream from the additional half pint, and press on top of each tower.
- Top scoops with cocolate-covered cones. Use any leftover melted chocolate from cones to attach licorice strings and drawbride to door.
- Keep frozen solid until serving time.
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