Pumpkin Ice Cream Torte With Ginger Crust
Ingredients
2 tablespoons sugar
3 tablespoons butter, melted
1 (15 oz) can pumpkin, chilled
2 teaspoons pumpkin spice
1 1/4 cups caramel ice cream topping
1 quart vanilla ice cream, softened (see notes)
6 tablespoons sugar
Preparation
1
FOR TORTE: Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin, until cookies are finely crushed; pour into a 9 - inch cheesecake pan with removable rim (at least 2 - inch tall). Repeat to crush remaining cookies ( you need 1 - 3/4 cups total) and pour into pan. Add sugar and butter and mix. Press cookies mixture over bottom and about 1 - inch up side of pan.
2
3
4
Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce ( if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the candied walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.
5
6
FOR CANDIED WALNUTS or PECANS: In a heavy 8 to 10 - inch frying pan, combine sugar and walnuts pieces. Shake and stir over medium-high heat until sugar is melted and amber-colored, about 5 minutes. Pour onto a piece of foil and spread into a thin layer. Let cool until hard, about 7 minutes. Break into small piece.
Tools
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About
For the smoothest texture, use a rich, full-fat ice cream.
To soften slightly, heat it in the carton in a microwave oven at half power (50%) for 15 to 30 seconds.
Use these sweet nuts in the Pumpkin ice cream torte or sprinkle on salads or ice cream.
Candied nuts can be made up to 2 days ahead, cool and store airtight at room temperature.
Yield:
12 servings
Added:
Saturday, December 5, 2009 - 11:17pm
