Tip Top Toffee Ice Cream Pie Popular Recipes

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Tip Top Toffee Ice Cream Pie

"This is an clean pie to make, with impressive outcomes. Make sure to apply the fine ice cream to get the first-rate flavor; I like Starbucks® espresso flavor, and Ben and Jerry's®."

Ingredients :

5 cups sliced almonds
21 chocolate sandwich cookies with creme filling
1 cup all-cause flour
1/2 cup butter, melted
1 1/three cups butter
1 half of cups white sugar
1/three cup bloodless water
1 tablespoon clean lemon juice
1/four teaspoon salt
half of teaspoon vanilla extract
1/2 teaspoon almond extract
3 (1 ounce) squares semi-candy chocolate
1 quart chocolate ice cream, softened

Instructions :

Prep : 30M	Cook : 8M	Ready in : 8H45M

Preheat the oven to 350 ranges F (175 tiers C). Scatter the almonds in a jelly roll pan, and toast till golden, approximately 10 minutes. Set almonds apart, however leave the oven on.
In a meals processor, grind the cookies until they may be coarse crumbs. Transfer crumbs to a bowl, and stir inside the flour. Stir in the half cup melted butter, and toss to moisten. Butter the lowest of a 10-inch springform pan, leaving the sides unbuttered. Press the combination onto the bottom of the pan.
Bake until set, approximately 12 to 15 minutes. Transfer to a rack to cool. When crust has cooled, place it in the freezer for at the least 30 minutes.
Butter a 9x13-inch pan; you will need this for the toffee filling. Set aside 3 cups of the toasted sliced almonds.
In a huge saucepan, integrate the 1 1/3 cups butter, sugar, water, lemon juice, and salt. Bring to a boil, stirring to dissolve the sugar. Cook exposed, with out stirring, over medium warmth till it caramelizes, approximately eight mins. Remove the caramel from the heat, and stir in the vanilla, almond extract, and three cups of the almonds. Pour the combination into the buttered pan, and set aside to chill.
In a microwave-safe bowl, microwave chocolate till melted. Stir now and again until chocolate is easy. Spread melted chocolate over the cooled toffee. Immediately sprinkle with about 1 cup of the remaining sliced almonds. Freeze for 1 hour, or until corporation. Turn the toffee out onto a piece surface, and spoil it into 1/2 inch pieces.
Let the ice cream melt very barely in a big bowl. Stir in short, just until malleable. Fold within the toffee portions. With a massive rubber spatula, spread the ice cream into the crust. Top with the remaining almonds. Place the pie within the freezer. When it has firmed up slightly, cowl the pinnacle with plastic. Freeze till organization, about 6 hours.
Place the pie inside the refrigerator to melt about 20 mins earlier than serving. Run the top of a knife across the facets of the pie to loosen. Carefully eliminate the perimeters of the springform pan. Cut into wedges with a knife dipped in warm water.

Notes :

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