Caramel lattes are that much better when frozen.
1 cup cream
1 tbsp icing sugar
1½ cups milk
2 shots espresso (60ml), cooled
½ cup roughly crushed chocolate covered coffee beans for dipping (optional)
Add the cream and half the milk to a bowl. Stir through the icing sugar and set aside.
Add the remaining half of the milk and espresso to a bowl and stir until thoroughly combined. Set aside.
If the caramel is thick, warm it slightly in the microwave until you get a running/ribbon consistency. Pour two tablespoons of caramel into the base of each ice-cream mould and place in the freezer to harden for 20 minutes. It doesn't need to fully set, but should be firm enough so you can create layers.
Pour over the espresso layer until moulds are two-thirds full. Return to the freezer until just set.
Pour the cream mixture on the top and return to freezer overnight to freeze completely. When ready to serve, pull moulds from the freezer, turn out ice-creams (see tip above) and serve immediately.