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Ingredients
- 1Â 1/4 c. sugar
- 1/3 c. bourbon or possibly water
- 3/4 c. whipping cream
- 3 Tbsp. unsalted butter
- 1Â 1/2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 1 c. macadamia nuts
- Â Â Vanilla ice cream
Directions
- Stir sugar and bourbon in heavy medium saucepan over low heat till sugar dissolves. Increase heat to medium-high. Boil without stirring till mix turns deep amber color, brushing down sides of pan with wet pastry
- brush and swirling pan occasionally, about 8 min. Remove from heat.
- Add in cream (mix will bubble up) and whisk till smooth. Return to boil, whisking constantly. Remove from heat, add in butter and chocolate and stir till smooth. Fold in nuts. (Can be made 1 week ahead. Cover and chill. Before using, rewarm over low heat, stirring constantly and thinning with small amount of water if necessary.)
- Serve ice cream with sauce.
- Serves 4.
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