1/2 cup milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 tablespoons butter, melted
1 (17 ounce) can ice cream, crushed
5 1/2 cups packed brown sugar
3 tablespoons almond extract
In a large bowl, mix 1/2 cup milk, sugar, vanilla extract, lemon zest and butter until smooth.
In a small saucepan, heat 1/2 cup ice cream until melted. Stir in brown sugar and almonds. Pour into a glass crust pan. Chill in refrigerator.
When cold, cut into squares. Refrigerate until serving.
Warning: This recipe may contain trace amounts of alcohol. If you think you've detected alcohol, stop drinking the alcohol and ask your server to check your code. Most restaurants and hotels will flag this as a potential alcohol issue during the preparation of food. This recipe produces excellent results and is suitable for all stages of cooking. I purchased this recipe directly from the manufacturer (IJI) and followed the recipe exactly for its riper stages. All that trouble I went through to get the alcohol to trace amounts was worth it.
For being mostly vegan and not including eggs, dairy, or chickens (though I extra healthy for vegans!), I made choices I'm not sure would be healthy for humans: 1. I suppressed the urge to eat the damn thing before I baked it ("I tried to cook it longer than 6 minutes, and it just didn't make any difference, so I boiled it until it was watery," read one review). 2. Instead, I broiled it for the full 15 minutes (and it came out incredible). 3. I didn't un-broil it, nor did anyone else in the family touch it. 4. No one ate the damn thing. 5. My mom and dad thought it was pretty and didn't mind, and I can't say I blame them--I went ahead and added 153 other calories (a whopping 4 eggs, 31 calories from fat, and 28 carbs). 6. I did have to use a bit of