Last week’s Baked Sunday Mornings challenge left us all with extra Caramel Sauce. I wish I’d thought of glazing the cake with it in between the layers like Jaime, but since I didn’t, I couldn’t let this wonderful caramel go to waste. Vanilla Ice Cream and Caramel are a natural match in my book! And, just to add texture and further dimension to this lovely concoction, I added toasted Pecans.
I’ve been wanting to try David Lebovitz‘s Vanilla Ice Cream from The Perfect Scoop. I’m sure the Vanilla Ice Cream is wonderful all on it’s own, but I couldn’t resist his suggestion to add Bourbon.
We layered the Bourbon Vanilla Ice Cream with the Caramel Sauce and Toasted Pecans and returned it to the freezer to set. I have never had commercial ice cream this good – including Hagen-Dazs.
|Driftwood – Surfers’ Knoll Beach, Ventura, CA|