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In the bowl of a Cuisinart
®
Food Processor, fitted with the chop-
ping blade, add the chocolate wafer cookies. Pulse until finely
chopped. Add the melted butter/chocolate mixture through the
feed tube of the processor and pulse until completely com-
bined. Press ²∕
³
of the chocolate crumb mixture into the bottom
of a 10-inch spring-form pan. Place in freezer; chill 10 to 15
minutes to let crust harden.
Remove from freezer and spread half of the ice cream over the
chilled chocolate crust. Cover with plastic and return to freezer
for about 30 minutes, or until just firm. Sprinkle the reserved
chocolate crumb mixture over the chilled iced cream and return
to freezer again to chill, for about 30 minutes. Spread the re-
maining ice cream evenly over the top and smooth completely
with an offset spatula. Cover and chill in the freezer for a mini-
mum of 4 hours, or overnight to completely firm the cake.
Before serving, remove the ice cream cake from the pan and
press the chopped pistachios around the sides of the cake.
Serve on chilled plates.
Nutritional information per serving:
Calories 490 (63% from fat) • carb. 39g • pro. 8g • fat 36g • sat. fat 19g
• chol. 190mg • sod. 250mg • calc. 125mg • fiber 2g
Caramel Sauce
While we love this sauce on our ice creams and gelati, it can also be
used as a dipping sauce for fruit and cake.
Makes about 1 cup
¾ cup granulated sugar
½ teaspoon sea salt
¼ cup water (enough so that the consistency when mixed
with the sugar and salt is similar to wet sand)
1 tablespoon light corn syrup
¹∕
³
cup heavy cream
3 tablespoons unsalted butter, cut into ½-inch cubes
In a medium, heavy-bottomed saucepan, stir together the sugar,
salt, water and corn syrup. Be sure to clean the inside walls of
the pan if there is any sugar on the sides (a clean, wet pastry
brush works best). Set over medium-low heat and cook until
the sugar mixture turns a very light amber color (about 10 to
15 minutes). Once the sugar mixture has a light amber color,
take it off the stove and slowly stir in the cream. After the cream
has been incorporated, slowly whisk in the butter, one piece at
a time, continually whisking to emulsify until all the butter has
been added. Use immediately, or keep warm over a pot of
warm water.
Nutritional information per serving (2 tablespoons):
Calories 150 (46% from fat) • carb. 20g • pro. 0g • fat 8g • sat. fat 5g
• chol. 25mg • sod. 140mg • calc. 7mg • fiber 0g
Chocolate Sauce
Makes about 1 cup
1 cup semisweet chocolate, chopped
¾ cup heavy cream
1½ tablespoons light corn syrup
½ teaspoon pure vanilla extract
pinch sea salt
pinch ground cinnamon
Place the chocolate in a mixing bowl; reserve.
In a small, heavy-bottomed saucepan, combine the cream, corn