Caramel Ice Cream With Caramel Sauce, Vanilla Pears And Caramel Corn - cooking recipe

Ingredients

100 ml whipping cream
2-3 tsp instant espresso powder
175 g soft caramels, chopped
750 ml vanilla ice cream, left at room temperature for 5 mins
1 None lemon, juiced
1/2 None orange, grated zest
1 None vanilla pod, seeds scraped out with the back of a knife
1 tbsp sugar
2 None pears, peeled, cored and diced
None None Toffee popcorn, for sprinkling

Preparation

For caramel sauce, heat cream. Add espresso and 1/2 the caramels. Heat, stirring, over medium-low heat until dissolved. Let cool, stirring occasionally.
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.
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.