Ingredients
28 macaroons
1 quart chocolate ice cream, softened
14 cup chocolate syrup
1 quart coffee ice cream, softened
14 Heath candy bars, crushed
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Flash-freeze purees and sauces on contact — modernist technique
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Flash-freeze purees and sauces on contact — modernist technique
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Butter n 8-inch springform pan. Crush 14 macaroons and spread on bottom of pan. Spread softened chocolate ice cream on top of macaroons. Drizzle half of chocolate syrup over ice cream. Crush remaining macaroons and layer on top of ice cream. Spread coffee ice cream over macaroon layer. Drizzle remaining chocolate syrup over ice cream. Crush toffee bars and sprinkle on top. Freeze. To serve, remove from pan and allow to sit at room temperature 15-30 minutes. Serve with additional syrup if desired.