Marshmallow Spice Ice cream
- 4 oz Marshmallows
- 1 large tin Evaporated Milk
- 2 tsp Ground Cinnamon
- 4 oz Soft Dark Brown Sugar
- 8 fl oz Double cream
- Melt the marshmallows gently in a pan with the evaporated milk, ground cinnamon and sugar stirring constantly until smooth
- Transfer the mixture to a bowl and allow to cool
- Whisk cream until thick (but not stiff) and fold into the marshmallow mixture
- Freeze for 3+ hours
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