For the caramel sauce chop the candies finely. Warm the cream in a small pot. Dissolve the espresso powder and about half of the sweets in it while stirring at low to medium heat. Remove from the heat and let it cool down, stirring several times.
Allow ice to thaw slightly at room temperature. Stir in the remaining sweets and refreeze the ice cream.
For the pears, cut the vanilla pod lengthwise and scrape out the pulp. Mix lemon juice, vanilla pulp, orange peel and sugar. Peel and quarter the pears, remove the core. Dice flesh.
Mix with the lemon juice mix.
Form large balls from the ice cream and arrange them in cups or dessert bowls. Drizzle with caramel sauce. Add the rest of the sauce and pear salad. Serve with popcorn.