allspice, nutmeg, and cloves.
Cream butter and sugar in a
edium heat until pears are soft, 6 to 7 minutes. Remove
Mix all ingredients except caramel and ice cream.
Spread on cookie sheet and bake at 350\u00b0 for 15 to 20 minutes, stirring every 5 minutes until crumbly.
Sprinkle half of crumb mixture into bottom of a 13 x 9-inch pan.
Pour half of caramel topping over crumbs.
Spread softened ice cream over crumbs.
Add remaining crumbs and caramel topping.
Freeze until ready to serve.
To make the caramel filling, combine cream, brown sugar and butter in
For caramel sauce, heat cream. Add espresso and 1/2
Preheat the oven to 400*F. Halve and core the pears and place, cut sides face up in a shallow ovenproof dish. Brush with the butter and sprinkle with the sugar. Pour the juice into the dish and bake in the oven for 20-30 minutes until the pears are tender.
Put the caramels in a small saucepan with the cream and heat gently until smooth and creamy.
Transfer the pears to serving plates and spoon over the caramel sauce. Add a scoop of ice-cream to each serving and drizzle with nut brittle.
Heat cream and melt caramels, stirring. Remove from heat and let cool for about 10 mins then chill.
Slice ice cream and layer in a bowl or loaf pan alternately with nuts and caramel sauce then freeze for 1-2 hours. Remove from freezer 5 mins before serving.
Heat 1/2 cup of cream in a saucepan and stir
an, heat the caramels and cream, stirring until the caramels have
aper liners and press a caramel into the center of each
or 10 mins. Beat the cream cheese, vanilla extract and cornstarch
ugar.
Boil without stirring until the caramel turns a golden
o make the ice cream, stir heavy cream, brown sugar, butter and
n flour, 1/2 cup caramel candies, and salt.
Grease
br>While the caramel is cooking, pour the cream into a saucepan
Cream 1/2 cup margarine or
he pan so that the caramel doesn't burn. Stirring forms
crystals are felt when caramel is rubbed between fingers),
Combine whipping cream, condensed milk and vanilla in
ins. Add 1 cup caramel sauce, heavy cream and 1/2 tsp