Caramel Toffee Bombe   



Ingredients:
1 1/3 cups gingersnap cookie crumbs -- (about 20 cookies)
1/4 cup butter or margarine -- melted
1 quart vanilla ice cream -- softened
4 (1.4-oz) English toffee candy bars -- crushed

Praline Sauce
1/2 cup firmly packed brown sugar
1/2 cup half and half
1/4 cup butter or margarine
1/4 cup slivered almonds -- toasted and chopped
1 teaspoon vanilla extract


 

Directions:
Line a 2-quart bowl with heavy-duty plastic wrap. Set aside. Combine cookie crumbs and butter; press mixture into prepared bowl. Combine ice cream and crushed candy, and spoon into bowl.
Cover and freeze at least 8 hours. To serve, let bowl stand at room temperature 5 minutes; invert onto a serving plate. Carefully remove bowl and plastic wrap.
Cut into wedges and serve immediately with warm Praline Sauce.
Praline Sauce: Combine first 3 ingredients in a small saucepan; bring mixture to a boil over medium heat, stirring occasionally. Boil 2 minutes, stirring occasionally. Remove from heat; stir in almonds and vanilla.
Makes 1 cup.
Serves: 10