 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
From the Roald Dahl's Revolting Recipes cookbook for kids. Haven't tried it yet. This is a British cookbook, so I'm not sure what the American equivalents would be. I'm also not sure what the cook time is! Doesn't include the re-freezing time for the ice cream. Ingredients:
1 ounce butter |
3 ounces almonds, skinned |
5 ounces sugar |
vanilla ice cream |
Directions:
1. Lightly grease a piece of kitchen foil (or parchment paper) placed on a baking tray.
2. Mix the butter, almonds and sugar in a heavy frying pan.
3. Place over a moderate heat and stir all the time, taking care that it doesn't burn.
4. When it's a good golden color, pour the mixture onto the greased kitchen foil and allow to cool completely.
5. Place in plastic bag and lightly crush into small pieces with a rolling pin.
6. Soften the ice cream and then stir in the crushed Krokan until thoroughly mixed.
7. Place the ice cream mixture back in the freezer until it is frozen again.
|
|