L wants THE ice cream cake for her birthday dinner. I’m positive that I won’t make it as well as my mom does. I’m not even sure that I know the recipe. I’m improvising a little and adding more of my favorite parts (ice cream soaked macaroons). The recipe (or, really, the technique) for the cake will remain a secret.
Mom uses Heath “bits-o-brickle”, but she maintains (and I agree) that the quality is not as good as it used to be. And, the Skor bar version of the same is hard to find. I haven’t seen it for a long time. I looked for regular Heath bars at the market and was shut out.
So, I made my own almond toffee, using this recipe by David Lebovitz. I didn’t want it quite so nut filled, and I only had slivered almonds in the pantry, so I used about 1 cup of toasted almonds. I also topped the toffee with a combination of milk & dark chocolate, and nuts, of course.
The other key ingredient is macaroons. Very easy to make. Mom always makes hers.
The ice cream cake has been prepared, is in the freezer and ready for candles.
