Ice cream with whisky toffee sauce & toasted marshmallows

Ice cream with whisky toffee sauce & toasted marshmallows

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I always like to have a few bottles of whisky on hand for when my mates come over, and this is such a quick and simple way of combining it with one of the all-time favourite treats: ice cream. It’s a great way to turn good-quality ice cream into a really special pudding.

Ingredients

Quantity Ingredient
75g butter
100g soft brown sugar
125ml double cream
50ml whisky
50g marshmallows
400ml vanilla or toffee ice cream

Method

  1. Place the butter, sugar and cream in a pan and heat gently until the sugar has dissolved. Add the whisky, then leave to cool slightly.
  2. Put the marshmallows on a baking tray. Blow-torch them until golden and sizzling. Alternatively, grill them under a hot grill.
  3. To assemble, put scoops of ice cream into individual dishes, drizzle over the whisky toffee sauce and top with the toasted marshmallows.
Tags:
James Martin
Saturday Kitchen
quick meals
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