Thursday, May 10, 2007
Episode 10: Mexican Ice Cream Sundaes
Ingredients
Serves 6
3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
Pinch salt
1 1/2 pints dulce de leche ice cream
1/4 cup redskin or unsalted peanuts
Directions
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes.
In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny.
Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.
Subscribe to:
Post Comments (Atom)
Posts
2 comments:
When we get our new stove hooked up, you will have to come over and I will show you how to make my special scrambled eggs.
From Giselle.
That is the epitome of cute.
Post a Comment