Tempting Tuesday: Chocolate & Marshmallow Ice Cream

Tempting Tuesday: trying not to kill my family with my experimental cooking.

Warning: this recipe contains raw egg.

Useful info: you do not need an ice cream maker.

My favourite ice cream in the world ever is of course Ben & Jerry's Phish Food, so, after the toffee ice cream success (as in; we didn't die) I thought I'd make my own.

Makes enough to fill a 1 litre tub.

Ingredients:

3 eggs, separated,

75g icing sugar

300ml double cream

1/2 tsp vanilla essence

2 tbsp marshmallow fluff

2 tbsp nutella

chocolate buttons

toffee ice cream sauce

Method:

Whisk the egg whites until stiff.

Add icing sugar a bit at a time, whisking until stiff each time.

In another bowl, whip the double cream until it holds it's shape, but is still a bit floppy.

In a cup, lightly beat the egg yolks with the vanilla.

Add them to the cream along with half of the whites and gently fold it all together.

Being even gentler, fold in the rest of the whites then, just before you transfer it to a plastic tub, slowly swirl in the rest of the ingredients, saving the toffee sauce to squidge all over the top.

Chill overnight, or at least 6 hours.

Can't even tell you how yummy this is...

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