At the celebratory dinner in Cadiz, I'll offer my new Spanish friends an easy-to-make but delicious-to-eat sundae. Not just any sundae, one that keeps up with my Tex-Mex-inspired menu, a Mexican sundae with cinnamon chocolate sauce and dulce de leche ice cream.
Salty, crunchy peanuts and flaky sweetened coconut give texture to the frozen dessert. To look at the recipe I'll be using, read more.
3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
1 1/2 pints dulce de leche ice cream
1/4 cup redskin or unsalted peanuts
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.)
- 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. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
- Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.
- Ice cream, Desserts