CHOCOLATE ,NUT AND COFFEE ICE –CREAM CAKE :

INGREDIANTS:

VANILLA ICE –CREAM – 2LITRES
INSTANT COFFEE POWDER -1 TABLESPOON
HOT WATER -1 TABLESPOON
VIENNA ALMONDS,CHOPPED COARSELY -70 GM
DARK EATING CHOCOLATE,MELTED -100 GM
CRÈME DE CACAO -1 TABLESPOON
WHITE EATING CHOCOLATE ,MELTED -100 GM
ROASTED SHELLED PISTACHIOS[CHOPPED] -75 GM


METHOD:

GREASE 21 CM SPRINGFORM TIN;LINE BASE AND SIDE WITH BAKING PAPER.
DIVIDE ICE-CREAM INTO THREE PORTIONS;RETURN TWO PORTIONS TO FREEZER.SOFTEN REMAINING ICE-CREAM IN MEDIUM BOWL.

DISSOLVE COFFEE IN THE WATER IN SMALL JUG;STIR INTO SOFTENED ICE-CREAM WITH TWO-THIRDS OF THE ALMONDS.SPOON INTO PREPARED TIN,COVER;FREEZE ABOUT 2 HOURS OR UNTIL FIRM.

MEANWHILE SOFTEN SECOND PORTION OF THE ICE- CREAM IN MEDIUM BOWL: STIR IN DARK CHOCOLATE .MICROWAVE ,UNCOVERED ,ON MEDIUM HIGH[80%] ABOUT 2 MINUTES OR UNTIL CHOCOLATE MELTS;WHISK UNTIL SMOOTH.STIR LIQUEUR,COVER;FREEZE ABOUT 1 HOUR OR ALMOST FIRM.SPOON DARK CHOCOLATE ICE-CREAM OVER COFFEE LAYER,COVER;FREEZE ABOUT 2 HOURS OR UNTIL FIRM.

SOFTEN REMAINING ICE-CREAM IN MEDIUM BOWL;FOLD IN WHITE CHOCOLATE.MOCROWAVE UNCOVERED,ON MEDIUM HIGH[80%] ABOUT 2 MI NUTES OR UNTIL CHOCOLATE MELTS;WHISK UNTIL SMOOTH.STIR IN TWO-THIRDS OF THE PISTACHIOS,COVER;FREEZE ABOUT 1 HOUR OR UNTIL ALMOST FIRM,STIRRING ICE-CREAM OCCASIONALLY TO SUSPEND PISTACHIOS EVENLY .SPOON WHITE CHOCOLATE ICE- CREAM OVER DARK CHOCOLATE LAYER ,COVER;FREEZE ABOUT 2 HOURS OR UNTIL FIRM.

REMOVE ICE-CREAM CAKE FROM TIN JUST BEFORE SERVING ;SPRINKLE WITH REMAINING ALMONDS AND PISTACHIOS.