>Hei Geoff
>
>Geoffrey Heard wrote:
>>>>caramel sauce to have hot on ice cream
>>>
>>>If you had really good ice cream, you wouldn't 
>>>want to dilute it with caramel sauce!
>>>
>>>http://tmagazine.blogs.nytimes.com/2010/10/08/we-made-it-ourselves-scream-sorbet/
>>
>>We have the very best ice cream . . . and it 
>>makes a great vehicle for this caramel sauce! 
>>:D
>
>Well... Easy to hear you've never been in 
>Århus.:-) /We/ have the world's best ice cream 
>here called "Paradis Is" (Paradise Ice) - home 
>made with the best Danish ingrediences + all the 
>more or less exotic fruit and adds..., - and one 
>can veeery easy consume a puund or two within a 
>very short time:-)

Well here in Oz Erick, we have "Danish Ice Cream Bars"!

But to tell you the truth, I find their ice cream 
too fatty. I prefer a lighter ice cream, Dairy 
Belle's Traditional Vanilla or French Vanilla. 
When it's lighter, you can go mad with rich 
toppings -- including adding some cream. Well, 
that's my strategy, anyway.

Cheers, geoff