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1 cup sugar
3 tablespoons water
1 cup whipping cream
2 Tablespoons unsalted butter
1 cup pine nuts, toasted
Coffee Ice Cream

1. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Slowly mix in cream (sauce will bubble vigorously). Add butter; stir over medium-low heat until smooth. Add nuts. Cool slightly. (Can be made 1 day ahead. Cover; chill. Before continuing, stir over medium heat until warm.)

2. Spoon ice cream into bowls. Spoon warm sauce over and serve.

Makes 8 servings.

Recipe courtesy of Bon Appetit Magazine

Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee. Not sure how to find it? Click on Brands.