1/2 cup sugar

1/2 cup butter or margarine

1 tablespoon all-purpose flour

2 tablespoons milk

1/2 gallon vanilla ice cream, softened

Dark Chocolate Sauce (recipe below)

 

Combine first 5 ingredients in a heavy saucepan; bring to a boil over medium heat, stirring constantly.  Remove from heat and set aside.

 

Line a 15x10x1-inch jellyroll pan with aluminum foil;  spread almond mixture onto foil in a thin layer.  Bake at 350 deg. for 7 minutes or until mixture turns a light golden brown (do not overbake).  Cool; remove from foil and crumble.

 

Sprinkle half of almond mixture in bottom of a 10-inch springform pan.  Spoon ice cream evenly on top; sprinkle with remaining almond mixture, pressing down slightly with back of a spoon.  Freeze 8 hours or until firm.  Serve with Dark Chocolate Sauce.

Yield:  12 servings.

 

 

 

1/2 cup butter or margarine

4 (1 oz.) squares unsweetened chocolate

1-1/2 cups sugar

1/2 cup cocoa

Pinch of salt

1 cup milk

1 teaspoon vanilla extract *

 

*1 to 2 tablespoons Kahlua may be substituted for vanilla.

 

Melt butter and chocolate in a heavy saucepan over low heat, stirring often.  Combine sugar, cocoa, and salt; stir sugar mixture and milk into chocolate mixture.  Bring just to a boil over medium heat, stirring constantly; remove from heat and stir in vanilla.  Cool, stirring occasionally.  Sauce may be refrigerated for up to 1 week.

 

Yield:  3 cups

 

*Note:  Leftover sauce thickens when refrigerated.  To serve, microwave on HIGH, stirring at 30 second intervals, until sauce reaches drizzling consistency.