Perry's Nutty D'Angelo

Mike Thompson, the general manager at Perry's Steakhouse & Grille, stops by Good Day to share the recipe for a decadent dessert.

Perry's Nutty D'Angelo

Ice Cream 5.5 oz
Brandy 1/4 oz
Butter 1 oz
Dark Brown Sugar 2 oz.
Pecans 2 oz
Fudge Sauce as desired
Cinnamon 3 dashes

Take ice cream ball and roll in toasted sliced almonds. Dip ice cream into melted white chocolate leaving the bottom of ice cream ball without white chocolate.  Drizzle fudge sauce on the plate.  Place ice cream in the center of the plate.  Saute brandy, butter, brown sugar and pecans.

LINK: www.PerrysSteakhouse.com