Mexican Ice Cream Sundaes

Description
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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. Remove from heat, and place in separate container. Repeat process with pecans, taking care not to burn nuts.

4. Place 1 scoop vanilla ice cream and 1 scoop coffee ice cream in each bowl. Top vanilla ice cream with generous drizzle of warm chocolate sauce, dust with canela and sprinkle with sliced almonds. Top coffee ice cream with generous portion of warm cajeta, and sprinkle with chopped pecans. Serve immediately.