Toffee ice cream with caramel sauce and vanilla pears

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 1
  • 175 g soft caramel sweets (e.g. "cream moo-moos")
  • 100 g Whipped cream
  • 2-3 TEASPOONS instant espresso powder
  • 1 (500 ml) Cup of vanilla ice cream
  • 1⁄2 Vanilla pod
  • 7-10 Tbsp Juice of 1 lemon
  • 7-10 Tbsp grated peel from 1⁄2 organic orange
  • 1 TABLESPOON Sugar
  • 3 (approx. 500 g) small pears

Directions

  1. 1

    For the caramel sauce chop the candies finely. Warm the cream in a small pot. Dissolve the espresso powder and about half of the sweets in it while stirring at low to medium heat. Remove from the heat and let it cool down, stirring several times.

  2. 2

    Allow ice to thaw slightly at room temperature. Stir in the remaining sweets and refreeze the ice cream.

  3. 3

    For the pears, cut the vanilla pod lengthwise and scrape out the pulp. Mix lemon juice, vanilla pulp, orange peel and sugar. Peel and quarter the pears, remove the core. Dice flesh.

  4. 4

    Mix with the lemon juice mix.

  5. 5

    Form large balls from the ice cream and arrange them in cups or dessert bowls. Drizzle with caramel sauce. Add the rest of the sauce and pear salad. Serve with popcorn.

Nutrition Facts

KCAL
330 kcal
CARBS
47 g
FATS
13 g
PROTEINS
3 g