My family are absolutely not the ice cream lovers & would much rather prefer ices. But, since we are having guest for succos this year we had to have something new & different. I was searching high and low for a good recipe-& the results were.............!!! you wouldn't believe it unless you taste it! The rich crust with the delicious heavy ice cream is topped off with a brittle which gives it a professional touch.
It doesn't require much time-just a little concentration with great results!
SERVING/YIELD
2 10" round pans
PREP TIME
COOK TIME
LEVEL
Medium
BLESSING
Unknown
RECIPE
#57956
INGREDIENTS
12 oz crushed chocolate chips
8 Tbsp sugar
2 stick margarine
12 oz roasted ground filberts
9 eggs
¾ cup sugar
1½ Tbsp vanilla sugar
7 oz Brown baking chocolate
2 oz White baking chocolate
4½ oz praline paste
16 oz whip
1 pack ready brittle
Recipe is for 2 10" round baking pans.
For Crust:
Melt margarine in oven. Then, add chocolate chips, sugar & roasted filberts. Mix well, flaten & bake in oven on 350 for 15 minutes.
Bowl: 1 Beat whip until stiff. (You could use professional whip which hardens more) refrigerate while you work on bowl 2.
Bowl 2: Beat egg whites & sugars to form snow. Then add .
Put dark chocolate, white chocolate, & praline paste in a bag. Put bag into bowl of hot water-to melt. (you could use a double boiler-but chocolate needs to be cool before combining.)
Mix well chocolate into half of the whip. Then, add bowl 2 & remaining of bowl 1. Mix well & pour onto cooled crust.
Cover with peanut, hazelnut, or almond brittle to add professional touch.
Freeze well before serving.
Good luck & enjoy all those compliments on this delicious dessert!
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