Mexican Ice Cream Sundaes

Ingredients

 * 1 qt. top-quality coffee ice cream
 * 1 qt. top-quality vanilla bean ice cream
 * 1 13.5-ounce jar Scharffen Berger chocolate sauce
 * 1 jar (310 grams) cajeta
 * 1/2 cup sliced almonds
 * 1/2 cup chopped pecans
 * 1 tsp. ground canela (Mexican cinnamon)

Directions

 * 1) Remove ice cream from freezer, and set aside to soften slightly.
 * 2) Heat opened jars of chocolate and cajeta in pan of simmering water until barely warm.
 * 3) Meanwhile, toast almonds, stirring often to prevent burning, in ungreased skillet over medium-high heat, about 3 minutes.
 * 4) Remove from heat, and place in separate container.
 * 5) Repeat process with pecans, taking care not to burn nuts.
 * 6) Place 1 scoop vanilla ice cream and 1 scoop coffee ice cream in each bowl.
 * 7) Top vanilla ice cream with generous drizzle of warm chocolate sauce, dust with canela and sprinkle with sliced almonds.
 * 8) Top coffee ice cream with generous portion of warm cajeta, and sprinkle with chopped pecans.
 * 9) Serve immediately.