Chocolate - Peppermint - Ice-cream- Cake Recipe

Directions:

1. **************** FOR CRUST ***********
2. MELT BUTTER WITH CHOCOLATE IN A HEAVY SAUCEPAN OVER LOW HEAT.
3. FINELY GRIND COOKIES IN FOOD PROCESSOR
4. ADD WARM, CHOCOLATE MIXTURE.
5. BLEND JUST UNTIL CRUMBS ARE MOISTENED.
6. RESERVE 1 CUP OF CRUMB MIXTURE IN A SMALL BOWL.
7. PRESS REMAINING CRUMB MIXTURE ONTO SIDES, THEN BOTTOM OF A 9 INCH SPRINGFORM PAN WITH 2 3/4 INCH HIGH SIDES.......FREEZE.
8. ************************GLAZE******************************
9. BRING CREAM AND CORN SYRUP TO A BOIL IN A HEAVY SAUCEPAN.
10. REMOVE FROM HEAT, ADD CHOCOLATE, WHISK UNTIL MELTED AND SMOOTH.
11. LET STAND UNTIL COOL ABOUT 1 HOUR......
12. *************************FILLING********************************
13. WORKING QUICKLY ,MIX ICE CREAM , 1 1/4 CUPS CRUSHED PEPPERMINTS, AND EXTRACT INTO A LARGE BOWL JUST UNTIL BLENDED.
14. SPOON HALF OF ICE CREAM INTO CRUST; SPREAD EVENLY ( PLACE REMAINING ICE CREAM MIXTURE IN BOWL IN FREEZER.
15. SPRINKLE RESERVED 1 CUP OF COOKIE CRUMB OVER ICE CREAM IN PAN; PRESS GENTLY.
16. POUR 1 CUP OF THE CHOCOLATE GLAZE OVER THE ICE CREAM IN PAN. FREEZE 1 HOUR.
17. TOP WITH REMAINING ICE CREAM, SPREAD EVENLY
18. FREEZE UNTIL FIRM ABOUT 4 HOURS.
19. STIR REMAING GLAZE OVER LOW HEAT JUST UNTIL POURABLE BUT NOT WARM,
20. POUR GLAZE OVER ICE CREAM; SOREAD EVENLY FREEZE OVERNIGHT
21. TO TAKE CAKE OUT RUN SHARP KNIFE BETWEEN CRUST AND PAN SIDES TO LOOSENCAKE, RELEASE PAN SIDES, TRANSFER TO A PLATTER. GARNISH WITH CRUSHED PEPPERMINTS ON TOP AND SERVE.
22. I KNOW THIS SOUNDS LIKE ALOT OF WORK BUT WORTH IT ITS MOSTLY FREEZING TIME....................