Coffee Caramel Ice Cream Recipe

Combine milk and sugar in a pan, stir over heat until sugar has dissolved, bring to a boil, reduce heat slightly, boil as fast as possible without letting the milk boil over, for 5 minutes. Remove from heat and allow the bubbles to subside.

Add marshmallows and coffee, stir until marshmallows are melted, add vanilla and liqueur, refrigerate until cold, stir in walnuts.

Place ice cream in a large basin, stir with a wooden spoon just until softened, quickly fold through the coffee mixture to give a marbled effect.

Spread into a loaf tin, cover with foil, freeze several hours or overnight before serving.

The caramel does not set hard, but forms a firm sauce when ice cream is served.