Ice Cream Sandwhich - with a twist

Its so totally unexpected but delicious! Al Brown had the original idea but I have heavily modified this to suit my - and my friends! - tastes. I served this on a dinner plate which I had hand written the (odd) lyrics to some unexpected songs!

Ingredients

1 packet	Crackers, Huntley & Palmers Cracked Pepper and Sea Salt Flatbread
1 packet	Dark chocolate, Good quality dark chocolate (Main)
1 packet	Ice cream, Kapiti Nectarine Ice Cream (Main)

Burnt Salted Caramel Sauce

2 cups	Caster sugar
2 pinches	Sea salt
1 cup	Cream

Roast Peach Puree

1 tin	Canned peaches in natural juice
2 Tbsp	Brown sugar

Directions

1. Melt the chocolate and paint onto one side of the flat bread. 2 per person.
2. Make caramel - put the sugar in a pan and cook down to the colour you require - swirling pan to keep from burning or cooking unevenly. Be very careful - super hot! Add the cream carefully and stir until well combined. Add the salt to taste. The sauce should be salty and sweet and slightly bitter from the over-cooked caramel. Set aside to cool.
3. Drain the peaches. Put on an oven tray and sprinkle with brown (or raw, Demerara etc) sugar. Bake at 180c until sugar has caramelised to your taste. Blend all and set aside to cool.
4. Slice the ice cream - use a hot knife.
5. Assemble. Smear the roasted peach puree across the plate. Put the ice cream between the 2 pieces of chocolate coated flatbread - chocolate side up or in as you prefer. Put the caramel sauce into a shot glass - I topped this off with a small tipple of bourbon on the top - the smokiness of the bourbon went well with the salt, sweet and bitterness of the desert.
6. Serve to ooohhhs and ahhhhs from your guests!