Toffee Ice Cream

Place an unopened can of condensed milk in saucepan of water. Make sure that water covers the can. Bring water to the boil, cover and simmer for 3 hours. Make sure that the can remains covered by adding boiling water to top up as required. Remove from heat and cool to room temperature.

Add the contents of the can to the milk and brown sugar in a saucepan. Bring slowly to a boil and, once mixture is hot, whisk gently to break down the condensed milk. When fully dissolved, remove from heat. Leave until cold then transfer to fridge until chilled.

Lightly whip the cream, stir into the chilled milk mixture, and transfer to ice-cream machine. Churn until mixture starts to stiffen, then transfer to box and place in the freezer.

If you don't have an ice-cream machine, place the mixture in a large bowl in the freezer. Remove when the mixture starts to freeze around the edge and beat vigorously. Return to freezer, and do this a couple more times.

Allow 30 minutes in the fridge to soften before serving.