- 1/4 cup Dulce de Leche
- 2 large scoops vanilla or sweet cream ice cream*
- 1/4 cup Not-so-Awesomesauce (recipe follows)
- 1/4 cup crushed peanuts or cashews
- Coarse sea salt
- Whipped Cream, to garnish (optional)
- 3 cups sugar
- 1 1/2 cups whole milk
- 2 cinnamon sticks
- 6 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons coarse sea salt
- 1 teaspoon chipotle chili powder (optional)
- 1/2 teaspoon cayenne pepper (optional)
- 3 ounces semisweet chocolate
- 1 1/2 teaspoons pure vanilla extract
VARIATION: For Not-So-Awesomesauce (meaning not spicy), leave out the chipotle and cayenne. A number of ice cream flavors work well with the Salty Pimp. Try chocolate, coconut, or coffee too.
Squirt (or spoon and swirl) one-quarter of the dulce de leche into the bottom of your ice cream bowl. Add 1 scoop of ice cream. Add half of the remaining dulce de leche and half of the Not-So-Awesomesauce, squirting or drizzling them over the ice cream. Sprinkle half of the nuts and a little sea salt over that. Add the second scoop of ice cream, then add the remaining dulce de leche, sauce and nuts, repeating the previous step. Finish with another sprinkle of sea salt and whipped cream, if using, squirting it around the sundae like the tiara on a children’s pageant winner.
For the Not-So-Awesomesauce:
Taste before using and adjust the spices if necessary. Let cool somewhat before spooning over ice cream.
Store refrigerated in an airtight container for up to 2 weeks. The leftover Awesomesauce is great reheated, for a sauce, and also good cold as a rich, spicy spread.