Caramel Ice Cream With Caramel Sauce, Vanilla Pears And Caramel Corn

• 1/2 cup heavy cream
• 3 teaspoons instant espresso powder
• 7 ounces caramels soft, chopped
• 3 cups vanilla ice cream left at room temperature for 5 mins
• 1 lemon juiced
• 1/2 Orange zested
• 1 vanilla bean seeds scraped out
• 1 tablespoon sugar
• 2 pears peeled, cored and diced
• corn caramel, to garnish

1. For caramel sauce, heat cream. Add espresso and 1/2 the caramels. Heat, stirring, over medium-low heat until dissolved. Let cool, stirring occasionally.
2. For caramel ice cream, sprinkle remaining caramels over top of ice cream. With an ice cream scoop, scoop 6 balls of ice cream so the caramel is rolled in the middle of each scoop. Freeze for 15 mins.
3. To finish, mix lemon juice, orange zest, vanilla bean seeds and sugar. Toss with pears. Transfer ice cream scoops to serving bowls and drizzle with caramel sauce. Sprinkle with caramel corn and serve with pears.

heavy cream, espresso powder, caramels, vanilla ice cream, lemon juiced, orange zested, vanilla bean seeds, sugar, corn caramel

Taken from www.yummly.com/recipe/Caramel-Ice-Cream-with-Caramel-Sauce_-Vanilla-Pears-and-Caramel-Corn-1406851 (may not work)