Caramel Espresso Float

Directions

1. 1
   Cook granulated sugar in a dry 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
2. 2
   Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel.
3. 3
   Remove from heat and carefully add 1 cup water (caramel will harden and steam vigorously).
4. 4
   Cook over high heat, stirring, until caramel is dissolved, then remove pan from heat.
5. 5
   Add espresso powder and stir until dissolved.
6. 6
   Add remaining cup water and ice cubes and stir until espresso is cold.
7. 7
   Discard any unmelted ice cubes.
8. 8
   Beat cream with confectioners sugar in a bowl with an electric mixer until it just holds soft peaks.
9. 9
   Divide ice cream among 4 (8-ounce) glasses, then pour 1/2 cup espresso over each serving and top with whipped cream, nuts, and chocolate.
10. 10
    *Available at most supermarkets and The Baker's Catalogue (800-827-6836).