Re: Frozen Desserts
Mexican Sundaes
Cinnamon and Spanish peanuts bring this ice cream sundae south of the border.
Ingredients
3 oz. semisweet chocolate
2/3 C. heavy cream
Dash cinnamon
1 pint vanilla ice cream
2 small sliced bananas
1/3 C. Spanish peanuts
Whipped cream (optional)
Place the chocolate, heavy cream, and cinnamon in a medium heavy saucepan. Cook over low heat, stirring occasionally, until the chocolate melts and the sauce is smooth. Remove from the heat and cool for 10 minutes. Distribute the ice cream and banana slices among 4 dishes. Top with the cooled sauce and sprinkle the peanuts overtop. Add whipped cream if desired.
Yield: 4 servings
Note: The chocolate-cinnamon sauce can be made in advance and just gently reheated before serving if desired.
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