Coffee Caramel Pecan Ice Cream Parfait
- 1/3 cup brewed coffee
- 1/3 cup heavy cream
- 1 cup Domino® Quick Dissolve Superfine Sugar or Domino® Granulated Sugar
- 3 tablespoons water
- 4 tablespoons unsalted butter, softened and cut into 1-inch pieces
- 1/8 teaspoon salt
- 6 scoops vanilla ice cream
- 1 cup pecans, toasted and roughly chopped
- 6 scoops chocolate ice cream
- whipped cream (optional garnish)
Mix together the coffee and cream in a measuring cup; set aside.
In a heavy saucepan, stir sugar and water together. Cook over medium heat until the sugar dissolves, about 2 minutes. Increase to high heat and continue to cook without stirring until sugar has caramelized and is medium amber in color.
Remove pan from heat and slowly stir in about 1/4 cup of the coffee/cream mixture (the caramel will spatter as it is added, so stir carefully). Continue gradually stirring in remaining mixture. Let caramel cool, stirring occasionally, until warm. Whisk in the butter and salt. Sauce should be served warm and can be reheated in a microwave or double boiler.
To serve, spoon some coffee caramel sauce in the bottom of 6 ice cream parfait glasses. Place 1 scoop of vanilla ice cream in the glass, then more coffee caramel sauce, and then pecans. Repeat with 1 scoop of chocolate ice cream, coffee caramel sauce and pecans. If desired, top with whipped cream. Serve immediately.
Featured by Chef Emily Luchetti