Chocolate Banded Ice Cream Torte.....

So far all the recipes have been interesting and fun to prepare, and this one was no exception. I used one of the optional ice cream flavors and since there are just two of us, I decided to make individual servings instead of one large torte. I made the Burnt Sugar Ice Cream (page 432) and added 1/2 cup of Skor Toffee Bits 5 minutes before the ice cream was done churning. The toffee bits gave a bit of texture to the ice cream and tasted very good! I did not have small individual molds and when I priced them at the restaurant supply they were $4 each, so off to Home Depot I went and found large PVC slip fittings the size I needed for 95 cents, LOL. I lined the fittings with parchment paper; the only problem with these molds was I had to put them in a sandwich bag and then into HOT water to loosen them enough to push out of the mold. Not really a big deal but something you need to think about if you were to do several for a dessert course; maybe unmold them ahead of time and just leave in the freezer until serving time. I then plated them in a pool of homemade caramel sauce and sprinkled them with coarse sea salt! I found the ganache to be a bit firm and I think my layers were too thick, I might make this again but with thinner layers of ganache and more of the ice cream layers. This was the first time I have made ganache, it was easy and tasted yummy! I will use the leftover ganache to make chocolate truffles, leftovers are good!