It's the perfect way to end an Italian dinner party.

Gallery

Credit: Photography by Christopher Testani

Recipe Summary

total:
30 mins
Servings:
4
Advertisement

Ingredients

Pecan Crunch
Maple Affogato

Directions

Instructions Checklist
  • In medium heavy saucepan, stir sugar, butter, and 1/4 cup water over medium until sugar dissolves, about 3 minutes. Increase heat to high. Boil, without stirring, until mixture turns caramel in color, about 7 minutes. Remove from heat. Immediately stir in baking soda (mixture will bubble vigorously), then pecans. Pour onto foil-lined baking sheet. Transfer to freezer until cool, about 15 minutes. Coarsely chop. Store in airtight container for up to 1 month. Makes about 3/4 lb.

    Advertisement
  • In small saucepan, boil maple syrup over high until reduced to 1/4 cup, about 2 minutes. Let cool. Scoop ice cream into bowls. Drizzle with espresso and reduced syrup. Top with nutmeg, ground espresso beans, and Pecan Crunch (above). 

Advertisement