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English Toffee Ice Cream

Dessert.Master's picture
Ingredients
  Marshmallows 1 Pound
  Milk 3 Cup (48 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
  Crushed english toffee 1 Cup (16 tbs)
Directions

Heat marshmallows in 2 tablespoons of milk in saucepan, folding over and over until marshmallows are half melted.
Remove from heat and continue folding until mixture is smooth and fluffy.
Cool.
Then add remaining milk gradually and blend.
Pour into refrigerator tray and chill.
When mixture just begins to freeze, stir thoroughly and fold in whipped cream.
Freeze, stirring several times during freezing period.
Just before ice cream becomes firmly frozen, fold in English toffee.
Leave the ice cream in freezing tray for several hours.
Serves 6 to 8.
Garnish with almonds.
Use peanut brittle in place of English toffee.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Milk
Interest: 
Gourmet
Servings: 
8

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 431 Calories from Fat 180

% Daily Value*

Total Fat 20 g31.2%

Saturated Fat 13.4 g66.8%

Trans Fat 0 g

Cholesterol 59.3 mg19.8%

Sodium 122.1 mg5.1%

Total Carbohydrates 60 g20%

Dietary Fiber 0.06 g0.23%

Sugars 44.9 g

Protein 5 g10.7%

Vitamin A 10.5% Vitamin C 0.3%

Calcium 11.7% Iron 0.92%

*Based on a 2000 Calorie diet

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English Toffee Ice Cream Recipe