Pumpkin Ice Cream Torte With Ginger Crust
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.
Total Steps
6
Ingredients
10
Tools Needed
11
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http://foodandlaughter.blogspot.com/2008/01/terroir.htmlIngredients
- 8 ounce crisp gingersnap cookies
- 2 tablespoons sugar
- 3 tablespoons butter, melted
- 1 can pumpkin, (15 oz), chilled
- 2 teaspoons pumpkin spice
- 1.25 cup caramel ice cream topping
- 1 quart vanilla ice cream, softened
- 1 cup hot fudge sauce or chocolate topping(optional)
- 6 tablespoons sugar
- 2/3 cup walnuts or pecan pieces
Instructions
Step 1
Place about a third of the crisp gingersnap cookies in a zip-lock plastic bag, seal the 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 2 tablespoons sugar and 3 tablespoons melted butter and mix. Press the cookie mixture over the bottom and about 1-inch up the side of the pan.
Step 2
Bake the crust in a 325°F oven until lightly browned. Let cool for about 5 minutes, then chill or freeze until cold.
Step 3
In a chilled large bowl, mix the chilled pumpkin, pumpkin spice, and 1/4 cup of the caramel ice cream topping until smooth. Add the softened vanilla ice cream and mix until blended.
Step 4
Working quickly, spoon about a third of the pumpkin ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel ice cream topping and 2 tablespoons hot fudge sauce (if the fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid). Sprinkle half of the candied walnuts (from step 6) on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, then cover and freeze.
Step 5
About 15 minutes before serving, remove the sides from the pan, set the torte on a serving plate, and let stand in the refrigerator to soften slightly. Cut into wedges. Serve with additional caramel ice cream topping and hot fudge sauce (warm and stir again if too stiff) to taste.
Step 6
In a heavy 8 to 10-inch frying pan, combine 6 tablespoons sugar and the walnuts or pecan pieces. Shake and stir over medium-high heat until the sugar is melted and amber-colored. Pour onto a piece of foil and spread into a thin layer. Let cool until hard. Break into small pieces.