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1
To make the Ice Cream: Combine coffee (or espresso) powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes.
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2
Microwave chocolate, Dulce de Leche or sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla, orange liqueur and salt. Let cool to room temperature.
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3
With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture.
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4
Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve with any caramels, brittles or just the ice cream itself.
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5
To make the Orange Caramel Sauce: Combine the sugar, water, orange zest, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring constantly, until the sugar dissolves.
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6
Once the sugar dissolves, stop stirring and continue to cook until the mixture thickens and turns golden brown, 10 to 15 minutes.
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7
Remove from the heat and add the orange juice and liqueur (the mixture will bubble up). Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove from the heat and let cool slightly.
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8
Strain through a fine mesh strainer into a bowl and cool to room temperature before serving. (The sauce will thicken as it cools.)
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9
Note: You can easily make Dulce de Leche by simmering Sweetened Condensed Milk in a pot with water directly in its can for 1 1/2 hour.
