Frozen Maple Loaf Recipe
Ingredients
1 10x4x2-inch loaf angel cake
6 fig-bar cookies, crumbled
3/4 cup maple-flavored syrup
1 tablespoon butter or margarine
1 quart maple-nut ice cream
1 cup heavy cream, whipped
Directions
Rub brown crumbs off cake, then cut loaf lengthwise in 3 even slices.
Line bottom and sides of buttered 8 1/2x4 1/2x2 1/2 inch loaf pan with cake slices; chill.
In saucepan combine cookies, syrup, and butter; cook and stir till slightly thick and well blended (about 5 minutes).
Cool.
Stir ice cream just to soften.
Swirl sauce through ice cream; spoon into cake lined pan.
Cover and freeze 12 hours or overnight.
To serve, unmold by dipping quickly in warm water.
Invert on chilled platter; frost with whipped cream.
Trim with walnut halves.
Line bottom and sides of buttered 8 1/2x4 1/2x2 1/2 inch loaf pan with cake slices; chill.
In saucepan combine cookies, syrup, and butter; cook and stir till slightly thick and well blended (about 5 minutes).
Cool.
Stir ice cream just to soften.
Swirl sauce through ice cream; spoon into cake lined pan.
Cover and freeze 12 hours or overnight.
To serve, unmold by dipping quickly in warm water.
Invert on chilled platter; frost with whipped cream.
Trim with walnut halves.
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