Ingredients
1 tin condensed milk, prepared as above
approx 100 g (4 oz) caster sugar
6 egg yolk
500 ml (18 fl oz) double cream
Method
Pour the cream into a saucepan. Bring to boiling point, then lower the heat and simmer gently for five minutes. Turn the heat off, put a lid on and allow to infuse for one hour.
Beat the sugar and eggs together in a large heat-proof bowl until pale and creamy. Add the toffee and whisk well in. Bring the cream to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly. Allow to cool completely, then cover with clingfilm and place in the fridge for at least four hours.
Now, if you have an ice cream machine tip the mixture in with the machine running and churn for about thirty minutes, or until thick. If you aren't going to eat the ice cream straight away, spoon it into a sealable plastic container, put the lid firmly on and store in the freezer. Half an hour before you want to eat the ice cream take it out of the freezer, allowing it to rest and soften - this is absolutely essential as ice-cream loses its flavour if served too cold and hard.
If you haven't got an ice cream machine, just pour the custard into a plastic tub and freeze for one hour, then mash it up with a fork every half hour, returning the ice cream to the freezer each time until the desired result is achieved.
