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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Ice Cream Torte Recipe

Brought to you by Turtleback Farm Inn

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Yield: 10 servings

Ingredients:
1 package Angel Flake sweetened coconut
1 cup blanched almonds, finely chopped
2 egg whites
1 quart chocolate ice cream, softened
1 quart coffee ice cream, softened
1 toffee candy bar, crushed

Fudge Sauce:
1/2 stick butter
3/4 cup cocoa powder, unsweetened
1/2 cup golden brown sugar
1/2 cup half and half
2 tablespoons corn syrup
1 teaspoon vanilla

Instructions:

Preheat oven to 350. Butter bottom of a 9" springform pan. Beat egg whites until soft peaks form. Fold coconut and almonds into egg whites. Line bottom of pan with this mixture. Bake until lightly browned and allow to cool. Empty the quart of softened chocolate ice cream on top of crust, spreading smoothly. Freeze briefly.

Fudge Sauce:
Heat all ingredients, except vanilla, over medium high heat until sauce reaches a rolling boil. Remove from heat and add vanilla.

Allow to cool slightly before layering on ice cream torte, according to the directions below. Coat the chocolate ice cream on the crust with half the fudge sauce. Add the quart of coffee ice cream on top of the first layer, and top with remaining fudge sauce. Sprinkle with chopped toffee candy and freeze at least 4 hours, until firm.

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