1 cup amaretti cookie crumbs (about twenty 1-inch cookies)
2 tablespoons butter, melted
1-1/2 tablespoons sugar
1 quart vanilla ice cream
7 - 8 ounces part-skim ricotta cheese
1/4 cup finely chopped bittersweet chocolate
1/4 cup finely chopped pistachios
1/2 tablespoon grated orange zest
2 ounces heavy cream
2 ounces bittersweet chocolate, coarsely chopped
To make the crust:
Preheat oven to 350 degrees F.
In a bowl, combine the cookie crumbs, butter, and sugar.
Press into the bottom and 1 inch up the sides of a 6-inch springform pan.
Bake the crust for 10 minutes. Set aside to cool completely.
To make the filling:
In the bowl of an electric mixer, beat the ice cream on low speed until creamy,
but not melted. Beat in the ricotta, chocolate, pistachios, and zest.
Spread the ice cream mixture into the crust, smoothing the top.
Place a piece of plastic wrap directly on the surface of the ice cream
Place in the freezer for about 8 hours or overnight.
To make the glaze:
Heat the cream in a saucepan or microwave. Pour the cream over the
chocolate in a bowl. Allow the mixture to sit for a minute or two. Stir until
Allow the glaze to cool to room temperature, about 5 minutes.
Remove the cake from the freezer and take off the plastic wrap.
Spread the glaze evenly over the top of the cake.
Return the cake to the freezer until the glaze is set, about 20 minutes.
Remove the cake from the freezer about 15 minutes before serving.
Remove the springform ring and cut into slices.