English Toffee Ice Cream
|Milk||3 Cup (48 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Crushed english toffee||1 Cup (16 tbs)|
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.
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.