In a saucepan over medium heat, bring the water, sugar and corn syrup to a boil. Cook without stirring until the sugar syrup caramelizes and turns golden. Remove from the heat and slowly add the cream. Return to the heat and stir until smooth. Pour into a bowl and let cool. Cover and place in the freezer for about 30 minutes to cool the caramel quickly.
CARAMEL PECAN ICE CREAM
Place the ice cream in a bowl and let soften for
5 minutes. Mix in the pecans with a wooden spoon or your hands. Working quickly, add the chilled caramel and mix just enough to create a marble effect. Transfer to a container, seal and freeze for about 2 hours.
Place the chocolate in a bowl and pour the hot milk over it. Let sit for 2 minutes, then whisk until smooth.
Scoop the ice cream into 4 sundae dishes. Drizzle with the warm chocolate sauce. Garnish each sundae with a cherry.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.