I used Tillamook white chocolate peppermint bark ice cream in place of all the steps of turning vanilla ice cream into peppermint ice cream. Other reviewers thought the ganache was too sweet so I reduced the corn syrup by half. If I make it again I will add more chocolate, probably half what the recipe calls for, to see if that solves the problem. The crust was not too hard, and cut easily, but it felt like it could use a bit more substance. I followed tips from other reviews and reduced the chocolate in the crumb crust to just a few tablespoons of semi-sweet chocolate chips. It does take a little time to make but well worth it! The end result is worth every moment! It is not only fantastic to eat but looks beautiful on the cake stand. We look forward to this wonderful dessert every Christmas! The only thing I changed was I use Oreos instead of chocolate wafers. My family loves this recipe!! It has become a family Christmas tradition. Garnish cake with peppermint candies and serve. Run sharp knife between crust and pan sides to loosen cake. Stir remaining glaze over low heat just until pourable but not warm. Top with remaining ice cream spread evenly. Pour 1 cup chocolate glaze over ice cream in pan. Sprinkle reserved 1 cup cookie crumbs over ice cream in pan press gently. Spoon half of ice cream into crust spread evenly (place remaining ice cream mixture in bowl in freezer). Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Let stand until cool but still pourable, about 1 hour. Add chocolate whisk until melted and smooth. Freeze.īring cream and corn syrup to boil in heavy large saucepan. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Reserve 1 cup crumb mixture in small bowl. Add warm chocolate mixture blend just until crumbs are moistened. Melt butter with chocolate in heavy small saucepan over low heat.
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