How To make Coffee Toffee Ice Cream Cake
1 pound Frozen pound cake
thawed
2 pints Coffee ice cream :
softened
1 1/3 cups Hot fudge topping
3 Heath bars crushed
1 cup Heavy cream :
whipped
Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10.
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INGREDIENTS & PROCESS:
½ CUP MILK
1 TSPN CORN FLOUR
COOK UNTIL BOIL
½ CUP SUGAR
2 TSP WATER
COOK UNTIL CARAMELIZE
2 TBSP WATER
CORNFLOUR MIXTURE
½ TSPN VANILLA
¼ CUP SUGAR
¼ TSPN SALT
2 TSP COFFEE
2 TBSP WATER
MIX
1 TSP BUTTER
POUR IN WATER
SOFT BALL CONSISTENCY
POUR IN A GREASE MOULD WITH BAKING PAPER
COOL DOWN
CUT IN PIECES
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Ingredients:
1/4 cup (50g) Granulated Sugar
3 Tbsp (42g) Butter at room temperature
1/3 cup (80ml) Whole Milk, hot
14oz (397g) Sweetened Condensed Milk (do not skip or substitute this ingredient)
#recipe #yummy #caramel
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