Ingredients
1 1/2 cup chocolate wafer crumbs (abou 30 co, okies)
1/4 cup unsalted butter, melted
1 1/2 pt coffee ice cream, slightly s ftened
1 1/2 cup heavy cream, well chilled
1 tsp vanilla
1 1/2 cup amaretti, crushed (italian a mond m, acaroons)
1/2 cup almonds, sliced and toasted
1 dark chocolate sauce (see re ipe)
Directions
In a bowl with a fork, stir together the crumbs and butter until the
mixture is well combined. Pat the mixture onto the bottom and 1-inch
up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform
pan. Freeze crust for 30 minutes or until firm. Spread ice cream
evenly on the crust and return to freezer for 30 minutes or until ice
cream is firm.
In a bowl with an electric mixer, beat cream with vanilla until it
holds stiff peaks, fold in amaretti thoroughly and spread over ice
cream. Smooth top of cake, sprinkle with almonds, and freeze cake for
30-45 minutes, or until top is firm.
Freeze cake, covered with plastic wrap and foil, overnight. Just
before serving, wrap a warm damp towel around the side of the pan,
remove side of pan, and transfer cake to a serving plate. Cut into
wedges with a knife dipped in hot water and serve it with the Dark
Chocolate Sauce.
a 1988 Gourmet Mag. favorite
Servings: 1 servings
Coffee Almond Ice Cream Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; Ice Cream; Nut
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the distant past, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Moving on, there were a couple of cookery books published in the fourteenth century - one book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that we all know today, but instead descriptions of the types of food cooked for the rich and wealthy people of that period. During the next few hundred years, the upper classes competed to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipes were highly sought after. Nevertheless, it was during the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing the recipes of their peers. By the time we get to the twentieth century, cookery books are highly popular as a result of more people being able to read, people having increased free time and being a little richer. Like it or not, the introduction of TV gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Coffee Almond Ice Cream Cake recipe.
