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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is from Pine Avenue Fish House in Long Beach,CA...It is awesome Ingredients:
toffee |
2 sticks butter, unsalted |
1 cup sugar |
2 tbls. water |
2 tsp. lemon juice, fresh |
1/2 tsp. salt |
1/4 tsp. almond extract |
1/4 tsp. vanilla extract |
2 1/2 cups chopped walnuts, toasted |
4 oz. bittersweet chocolate, finely chopped |
crust |
15 oreo cookies |
3 tbls butter, melted and unsalted |
filling |
1 pint coffee ice cream, softened |
1 pint chocolate ice cream, softened |
whipped cream to garnish |
Directions:
1. Cook time does not include freeze time
2. Toffee
3. Line cookie sheet with buttered foil
4. Combine 1st 7 ingredients in large saucepan
5. Stir over low heat until sugar dissolves
6. Put heat to medium and cook until candy thermometer hits 300, stirring and brushing down sides of pan with pastry brush dipped in water for about 20 minutes
7. Mix in nuts
8. Pour onto buttered cookie sheet
9. Let cool fro 2 minutes or so
10. Sprinkle chocolate over
11. When melted, spread over toffee using back of spoon
12. Freeze about an hour
13. Chop into little pieces
14. Crust
15. Preheat oven to 350
16. Put ingredients into food processor and grind until combined
17. Press crumb mixture into bottom only of 9 inch spring form pan with 2 3/4 inch sides
18. Bake 10 minutes
19. Cool
20. Filling
21. Mix half of toffee mixture into coffee ice cream
22. Spoon mixture into crust
23. Freeze 2 hours
24. Mix other half of toffee mixture into chocolate ice cream
25. Spoon over coffee ice cream and smooth over top
26. Cover with plastic wrap and freeze overnight
27. Release pan from sides and garnish with whipped cream
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