Coffee Caramel Swirl Ice-Cream Pie

In bowl, stir together graham wafer crumbs, butter and cinnamon; press onto bottom and up side of 9-inch (23 cm) glass pie plate. Bake in 350°F (180°C) oven until firm, about 8 minutes. Let cool.

Coffee Caramel Sauce: In heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until dark amber, 6 to 10 minutes. Remove from heat.

Standing back and averting face, add cream; whisk until smooth. Whisk in butter and salt until smooth. Whisk in coffee granules until melted. Let cool.

Drizzle 1/4 cup (50 mL) of the sauce over crust. Freeze until firm, 20 minutes.

Filling: Let ice cream stand at room temperature until slightly softened, about 10 minutes. Transfer to large bowl; drizzle with remaining sauce. Using butter or palette knife, swirl sauce into ice cream; spread in pie crust, smoothing top. Freeze until firm, about 3 hours. (Make-ahead: Cover and freeze for up to 24 hours.)

Source : Canadian Living Magazine: February 2010