300g Werther’s Original toffees
250 ml milk
500 ml whipping cream
Put the toffees in the freezer for half an hour. Then take out all but about 50g, unwrap them, and pound them roughly with a mortar and pestle (or with a blunt instrument such as a rolling pin). Put them in a pan with the milk and half the cream. Heat gently, stirring with a whisk, until the toffee has dissolved. Once it’s all melted, cool quickly by putting the pan in cold water, then blend the mixture with the rest of the cream, pour into a jug, and chill in the fridge.
When it’s thoroughly cold, churn it in an ice cream machine until it’s thickened to the texture of softly whipped cream. In the meantime unwrap and crush the rest of the toffee. Add to the mixture in the machine and let it churn a few seconds longer to distribute the bits of toffee. Scrape into a plastic box and freeze (you can freeze it without a machine; you’ll need to stir it a few times while it’s freezing, adding the crushed toffee at the last stir).
This recipe is based on one from Ices: The Definitive Guide by Caroline Liddell and Robin Weir.
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