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1
Cook's Note: Put the candies in a zip top bag and crush with a rolling pin, or you can use a food processor to crush the candies.
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2
For the crust: Cut the butter into pats and add to a medium heatproof bowl along with the chocolate chips.
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3
Place the bowl over 1 inch of simmering water, making sure the bowl doesn't touch the water.
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4
Once the butter and chocolate start to melt, stir to combine and remove from the heat.
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5
Finely crush the chocolate wafers in a food processor until it becomes a fine meal.
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6
In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened.
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7
Reserve a heaping 1 cup crumb mixture in a small bowl.
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8
Press the remaining crumb mixture in the bottom and up the sides of a 9-inch diameter springform pan with 3-inch high sides.
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9
Freeze 1 hour.
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10
For the glaze: In a large, heavy-bottomed saucepan, bring the cream and corn syrup to a boil over medium heat.
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11
Remove from the heat, add the chocolate and whisk until it melts.
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12
Set aside to cool until room temperature, about 1 hour.
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13
For the filling: Quickly mix the ice cream, crushed candies and extract in a large bowl with a wooden spoon until blended.
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14
Put half the ice cream mixture onto the frozen crust and spread out.
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15
Evenly scatter the reserved cookie crumbs over the ice cream in the springform pan, pressing the crumbs down gently.
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16
Pour half of the chocolate glaze over the cookie crumbles and ice cream Freeze for about 3 hours.
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17
When you about ready to repeat the layers, place the glaze back over low heat, just until pourable, but not warm.
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18
Remove the springform pan from the freezer and repeat with the remaining ice cream and glaze.
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19
Place back into the freezer for at least 3 hours or overnight.
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20
Remove the cake from the freezer about 20 minutes before serving for easy removal of the springform sides.
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21
Release the pan sides and transfer the cake to a platter.
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22
Break off irregular pieces of the Candy Brittle and peel off the foil as you go.
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23
Press the brittle upright, candy side out, onto the top and sides of cake.
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24
Cook's Note: Place your chef knife or your cake knife in a pitcher of warm water to help ease the cutting of your cake.
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25
In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup water and corn syrup until the sugar dissolves.
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26
Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes.
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27
Place a 24-inch long sheet of foil on your work surface.
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28
Be extremely careful, the syrup is extremely hot.
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29
Pour the boiling syrup in wide zigzag lines across the foil.
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30
Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border.
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31
Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick.
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32
Be careful not to touch the syrup.
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33
Cool completely.
