Recipe: Frozen Mocha Ice Cream Torte with Hot Fudge Sauce

FROZEN MOCHA ICE CREAM TORTE

1 cup crisp macararoon cookie crumbs (about 10 cookies)
2 tblsp butter or margarine
3 cups chocolate ice cream, softened
Hot Fudge Sauce (recipe follows), divided
3 cups coffee ice cream, softened
4 ounces English toffee-flavored candy bars, coarsely crushed

Combine crumbs and butter; mix well. Press crumb mixture into the bottom of a 9-inch springform pan.

Bake at 350 degrees for 8 minutes. Cool completely on a wire rack.

Spread chocolate ice cream over crust; top with 1/4 cup Hot Fudge Sauce. Freeze until firm.

Spread coffee ice cream over fudge sauce layer. Sprinkle crushed candy over coffee ice cream layer; drizzle 1/4 cup Hot Fudge Sauce over top. Cover and freeze 8 hours or until ice cream is firm.

Serve with remaining Hot Fudge Sauce.

Servings: 10

HOT FUDGE SAUCE:
6 (1 ounce) squares unsweetened chocolate
1/4 cup butter or margarine
2 cups sugar
1 cup Half and Half
1 (14 ounce) can sweetened condensed milk
3 tblsp brandy (optional)

Combine chocolate and butter in a saucepan. Cook over medium heat, stirring until chocolate melts.

Add sugar and Half and Half; cook, stirring constantly, until thickened.

Gradually add milk; cook 20 minutes, stirring occasionally. Remove from heat; stir in brandy, if desired. Let cool. Yield: 4 cups.