"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ice Cream Surprise, by Louise Clapp, is from GENOVA FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 sticks butter 1/2 cup brown sugar 2 cups flour 1/2 cup quick oats 1 cup pecans, chopped 1/2 gallon vanilla ice cream 1 large jar of caramel sauce
Mix first 4 ingredients well. Flatten dough into a jelly roll pan and bake at 400º for 15 minutes. Cool slightly then crumble while warm.
In a 9x13 baking dish, crumble half the cookie, drizzle with 1/2 of caramel sauce. Place softened vanilla ice cream over cookie crumbs. Take the remaining cookie crumbs and sprinkle over the ice cream and drizzle with remaining caramel. Freeze until serving.
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