Adapted from Nigella Christmas cookbook
For the crust base
400g graham crackers ( I’ve used speculoos)
170g soft butter
¼ cup bittersweet chocolate, chopped or chips ( I prefer using chopped chocolate)
¼ cup milk chocolate chopped or chips
For the ice cream filling
1 quart coffee ice cream
For the topping :
1 cup golden syrup
½ cup packed soft light brown sugar
6 Tbsp butter
Pinch of salt (optional )
2 Tbsp bourbon½ cup heavy cream
1) In an electric mixer, process graham crackers (speculoos) with butter, chocolate pieces till it forms a damp but still crumb like clump.
2) Press evenly the crumb mixture into a 20 cm pie dish & form a lip of cracker crumbs a little higher then the dish . Freeze it for an hour & let ice cream soften enough to scooped by placing it in the refrigerator . Spread the ice cream onto the crumb mixture & smooth evenly . Cover in plastic wrap & replace in the freezer .
3) For the topping : In a sauce combine syrup, sugar, salt & butter & let it melt over low to medium heat, before turning it up & boiling for 5 minutes. Turn ooff the heat & add in bourbon, letting it hiss in a pan .
4) Add in cream & stir to mix into a sauce. Leave to cool . Once the the sauce is cool( not set cold) , pour it over the ice cream pie . Place the pie back in the freezer . Once frozen, cover with a plastic wrap again . ( can be freeze for up to 6 months)
Linking this post to Cook Like A Star event -Cook Like Nigella Lawson . This event is hosted by Zoe from Bake For Happy Kids & this month’s host are Joyce of Kitchen Flavours & Anuja of Simple Baking