1/2 c. butter
1 c. flour
1/2 c. sugar
1/2 c. chopped, slivered almonds, toasted
1 c. chilled whipping cream
1 qt. chocolate ice cream
1/4 c. golden rum

Melt butter in large skillet, stir in flour, sugar, and almonds. Cook over medium heat, stirring constantly until mixture is golden and crumbly, 6-8 minutes. Reserve 3/4 cup crumb mixture, pat remaining crumb mixture in buttered 9 inch springform pan. Freeze at least 3 hours.

Beat cream in chilled small mixer bowl until soft peaks form. Soften ice cream slightly in chilled large bowl and gently, but quickly, fold rum and whipped cream into ice cream. Spoon into crumb lined pan. Freeze until partially set, about 1 hour; sprinkle with reserved crumb mixture. Return to freeze and freeze until firm at least 2 hours.

To toast almonds, spread on ungreased baking sheet and toast 5 minutes in 350 degree oven.

Store no longer than 2 weeks.