ENGLISH BRITTLE TOFFEE ICE CREAM
150g brittle toffee, crushed
250ml whipping cream
Put 125g of the toffee in a saucepan with the milk and half the cream.
Heat gently, and stir until toffee has dissolved.
Remove from the heat, allow to go cool, and stir in the remaining cream.
Churn the mixture for two minutes.
Before the ice cream has finished churning, add the remaining toffee to the mixture.
Serve On a white plate rounded scoops drizzled with hot or cold toffee sauce.
Sprinkle with dark chocolate shavings and finely chopped nuts.