your favorite nut crust for this recipe, as well as a good quality
vanilla ice cream.
6 T butter
1 c dark brown sugar, packed
1 1/4 c water
1 T plain gelatin
1/4 c water, cold
1 pint vanilla ice cream, removed from carton and cut into chunks
Prepared nut crust, such as almond, baked and completely cooled.
the plain gelatin over the cold water, stir then let sit while
the sugar mixture is being prepared. In a saucepan, melt butter
then add in the dark brown sugar and water. Bring to a boil. Temper
in a little of the hot mixture to the beaten yolk, then add this
warmed mixture back to the saucepan. Stir well. Add in the softened
gelatin to the hot sugar mixture in the saucepan and stir until
the gelatin dissolves. Remove from heat and add in the the ice
cream; stir until all is melted. Transfer mixture to a large bowl
and place in refrigerator until thickened, but not yet set. Pour
this into the prepared crust, and chill until firmly set. Garnish
with whipped cream if desired.
Recipe from a collection of old newspaper and magazine clippings. No date noted.
© 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.
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