Source: Chef Michelle Myers Ramos
Gooey and chock full of nuts, this sauce makes ice cream something very special!
1/2 cup butter 1 cup heavy cream 1/2 cup brown sugar 1 tsp. almond extract 2 cups roasted, unsalted nuts, chopped coarsely
In a small saucepan gently heat all ingredients, stirring until blended.
Serve at room temperature and store refrigerated.
