Categories: Ice cream, Desserts 
      Yield: 8 servings 
  
           -Don Fifield XKGR41A 
 
---------------------------------ICE CREAM--------------------------------- 
      1 qt Vanilla ice cream 
      1 c  Heath bars;chopped (ab.6 oz) 
 
-------------------------------CARAMEL SAUCE------------------------------- 
  1 1/3 c  Whipping cream 
      1 c  Sugar 
      3 tb Water 
      2 tb Unsalted butter (1/4 stick) 
           -cut into 4 pieces 
 
----------------------------------BROWNIES---------------------------------- 
      1 c  Unsalted butter (2 sticks) 
           -cut into 1/2-inch pieces 
      8 oz Semisweet chocolate; chopped 
      2 oz Unsweetened chocolate; 
           -chopped 
      3 lg Egg 
      1 c  Sugar 
      2 ts Vanilla extract 
    3/4 c  All purpose flour 
      1 ts Baking powder 
    1/4 ts Salt 
      1 c  Heath bar + 2 tb 
           -ab. 6 1/2 ounces 
  
  FOR ICE CREAM:  Place ice cream in medium bowl and soften slightly at room 
  temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and 
  freeze. (Can be prepared 3 days ahead) 
   
  FOR CARAMEL SAUCE:  Bring whipping cream to simmer in heavy small saucepan. 
  Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan. 
  Stir over medlium heat until sugar dissolves. Increase heat to high and 
  boil without stirring until caramel is deep amber color. brushing down 
  sides of pan with wet pastry brush if sugar crystals form and occasionally 
  swirling pan, about 8 min. Remove from heat and slowly add warm whipping 
  cream (mixture will bubble vigorously). Return sauce to low heat and stir 
  until smooth. Remove from heat and mix in butter. (Can be prepared 3 days 
  ahead. Cover and refrigerate.)