Ice Cream Sundae Mold

Ingredients

1 1/2 teaspoons Brandy Extract

1 quart Vanilla Ice Cream-- softened

1 quart Coffee Ice Cream-- softened

1/4 cup Slivered Almonds-- toasted

2/3 cup Corn Syrup-- light

Stir coconut and brandy extract into vanilla ice cream.

Turn into a 6 cup mold and freeze firm.

Stir together coffee ice cream and almonds.

Spoon into mold a top vanilla layer.

Freeze firm, about 5 hours

Drizzle with fudgy chocolate sauce

Sprinkle with additional almonds Pass remaining sauce

For Chocolate sauce: In a saucepan, combine 1 (6 oz.) package of semi sweet chocolate pieces and the Cup of light corn syrup.

Cook, and stir over low heat until chocolate melts.

Remove from heat, cool, gradually stir in 1 (6 oz.) can of evaporated milk.

You may substitute any ice cream and liqueur or flavoring.
Hint; Use saran wrap in the mold before pouring in ice cream layers.

Makes 10-12 servings

1 servings

Sunday, July 4, 2010 - 2:54pm