ZUCOTTO
ICE CREAM CAKE
Line a mold with a mixture of three different
kinds of ice cream, making sure the layers are even. Freeze.
Chocolate Sauce:
| 3 |
ounces |
semisweet chocolate |
| 3 |
tablespoons |
water |
| 1 |
tablespoon |
butter |
| 6 |
tablespoons |
whipping cream |
| 1 1/2 |
teaspoons |
Cognac |
Break the chocolate into small pieces and
melt with the water and butter in a double boiler over low heat until
melted. Stir in the cream until smooth. Stir in the Cognac. Dip ice cream
mold in warm water to release. Serve with warm sauce.
