Ingredients
1 box Nabisco vanilla wafers, crushed
6 Tbsp. melted margarine
3 sq. Baker's unsweetened chocolate, melted
1 c. melted margarine
3 c. confectioners sugar
4 egg yolks
1/2 gal. vanilla ice cream
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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Mix crushed vanilla wafers and 6 tablespoons melted margarine and place half of this mixture in the bottom of a 9 x 13-inch dish. Mix the next 4 ingredients in saucepan. Beat egg whites until stiff. Fold into chocolate mixture. Put half of chocolate mixture over cookie crumbs. Slice ice cream and place a layer on top of chocolate layer. (This step is easier if you let ice cream sit for a few minutes to the point that it starts melting.) Layer remaining chocolate, then remaining cookie crumbs. Freeze covered in plastic wrap or it will absorb freezer odors. Best to make the day before. Also, let sit out a few minutes before serving or you will not be able to slice easily.