Serves 4
Baileys Irish Cream 120ml
vanilla or coffee ice cream 500g
praline or roasted nuts 50g, chopped
THE CARAMEL SAUCE
granulated sugar 200g
water 60ml
Irish whiskey 50ml (try Jameson available at liquor stores)
low-fat cream 75g
sea salt 1/4 tsp (try Roland available at gourmet stores)
To make the caramel sauce, place the sugar and water in a heavy-bottom pan and bring to a boil. Stir until the sugar has dissolved. Boil without stirring until the syrup begins to turn golden brown. Continue to boil for a few more minutes until you get a deep golden caramel colour. Swirl the saucepan occasionally to ensure the sugar doesn’t burn.
Take off the heat and gently pour in the whiskey, cream and salt. Do it carefully as the mixture may splutter and harden up. Return the pan to a low heat and simmer, stirring until the sauce melts and is smooth.
Place a shot of Baileys Irish Cream each in 4 sundae glasses or ice cream bowls. Top with a scoop of vanilla ice cream, drizzled with warm caramel sauce and praline.
Repeat with another scoop of vanilla ice cream, warm sauce and praline. Serve immediately.