I made this a few times recently - fantastic! (I used vanilla ice cream and coffee/espresso ice cream, and I added 1 tsp vanilla extract to the sauce).
Mexican Ice Cream Sundaes With Cinnamon Chocolate SauceFrom the poster: "Dulce de leche ice cream is caramel-flavored. Vanilla would taste great here, too."
INGREDIENTS:
3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces (I used Ghirardelli 60%)
1 teaspoon ground cinnamon
1 pinch salt
1 1/2 pints dulce de leche ice cream or vanilla ice cream (I used vanilla ice cream and coffee/espresso ice cream).
1/4 cup redskin peanuts or unsalted peanuts (I used lightly salted peanuts, chopped)
DIRECTIONS:
Preheat oven to 350 degrees.
Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (I baked about 5- 6 minutes). (store at room temperature up to 1 day).
In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
Add chocolate, cinnamon and salt. (I heated everything with the cream over a double boiler).
Let stand 1-2 minutes.
Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
Remove ice cream from freezer 15 minutes before serving.
Scoop into bowls; top with warm sauce, peanuts and coconut.
6 servings
http://www.recipezaar.com/235018
