Vanilla Ice Cream with Espresso-Caramel Sauce
- 3 pints vanilla ice cream
- About ½ cup chocolate-covered espresso beans, roughly chopped, for sprinkling (optional; available online at Peets.com)
- 1 cup granulated sugar
- 1 Tbs. Kahlúa (optional)
- ¾ cup heavy cream
- 3 Tbs. brewed espresso
Measure the heavy cream into a liquid measuring cup. Put 1/2 cup water in a small, heavy saucepan with steep (at least 4-inch) sides. Add the sugar and swirl the pan to moisten it. Cover and bring to a boil over medium heat, swirling the pan occasionally, until the sugar dissolves, about 1 minute...