Ingredients
Bottom crust ingredients:
1/3 cup chopped toasted almonds
1/2 cup graham cracker crumbs
1 T. sugar
3T. melted butter
Filling:
2 cups vanill ice cream
Topping:
2 egg yolks
1 T. rum
2 T. strong coffee
6 oz. semi-sweet chips
2 egg whites, whipped to soft peaks
1/2 cup heavy cream, whipped
1/4 cup chopped toasted almonds
Preparation
to prepare the bottom crust mix together the 1/3 cup toasted almonds, the graham cracker crumbs, the sugar, and the melted butter. Pack this mixture in the bottom of an 8 inch oiled springform pan. Bake at 350 degrees for 10 minutes; cool, then chill in the freezer. Next, spread in an even layer over the crumb crust the vanilla ice cream. Return to the freezer. Now beat 2 egg yolks until lemon-colored ( save the egg whites).Continue beating and add the rum, coffee, and the melted semi-sweet chips. Next, fold in the 2 egg whites which have been whipped into soft peaks and the whipped cream. Remove the ice cream topped crust from the freezer. Pour the mixture over the ice cream. Sprinkle with the remainder of the chopped toasted almonds. Return to the freezer until ready to serve.
