Ingredients
150g/5oz soft toffees
150ml/5fl oz full-fat milk
150ml/5fl oz double cream
100m/3½fl oz crème fraîche
couple of large handfuls of mini marshmallows or normal-sized ones cut up with scissors
Method
1. Place 50g/2oz of the toffees in a plastic sandwich bag and put in the freezer. Place the remaining toffees in a saucepan with the milk and stir over a gentle heat until the toffees have dissolved. Remove from the heat and leave until completely cool, stirring occasionally.
2. Whip the double cream until it forms soft peaks, then stir in the crème fraîche and toffee milk. Pour into an ice cream machine and churn until it is beginning to thicken.
3. Remove the toffees from the freezer and bash into small chunks with a rolling pin. Add the marshmallows and chopped toffees to the ice cream machine and continue to churn until the ice cream is thick and scoopable. Ideally eat straight away out of the container while it's at this perfect consistency, with a long Knickerbocker Glory spoon shared between the two of you.
Tips:
If you're making the ice cream in advance, transfer to the freezer in a covered container it will keep for up to 3 weeks, then transfer to the fridge 30 minutes before eating.
If you don't have an ice cream machine, place the mixture in a container preferably metal and freeze, beating well at hourly intervals, adding the marshmallows and toffee when it's thickening.
Try using other flavours instead of the marshmallows, such as pecan or pistachio nuts, chocolate chunks, Maltesers, chunks of a Crunchie bar or broken ginger snap biscuits.
