3 tablespoons instant espresso
3 cups boiling water
1 cup melted (room temperature) Haagen Daaz dulce de leche ice cream
1 cup sugar
14/ cup water
1 cup cream
Dulce de Leche ice cream (or vanilla)
1 cup cream whipped with 1 tablespoon sugar
Chocolate shavings or caramel syrup
To make the espresso mixture bring water to a boil and then pour it over the espresso and sugar. Set aside to cool. When cooled add the melted ice cream
For the caramel-cream: Place sugar and water in a 2 quart pot with a glass lid. Cover and bring to a boil over medium-high heat. Do not remove lid or stir the sugar mixture or it will begin to crystallize. The glass lid is a convenient way of watching the sugar so you know when it changes colour as well as keeping the steam inside and preventing crystallization.
When the sugar begins to look caramelized watch it carefully and remove from heat when it reaches deep amber colour. Be very careful as the sugar is extremely hot and also watch that it doesn't burn. It can go from amber to burnt very quickly.
Immediately off the heat pour the one cup cream into the caramel. The caramel will stiffen, sizzle and splatter so be careful. Return to a medium heat and cook until the caramel melts together with the cream.
Pour the caramel cream into the coffee and refrigerate until cold.
Fill a glass with ice, scoop two ice cream scoops into each glass.
Pour the iced espresso cream over and top with sweetened whipped cream.
Garnish with chocolate shavings and serve chilled.
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