Servings: 6 Combine toffees, milk and cream in medium saucepan, stir over heat without boiling, until toffees have dissolved, bring to boil, remove from heat. Beat sugar and egg yolks in a small bowl with electric mixer until thick and creamy. Beat hot milk mixture gradually into egg yolk mixture, cool. Use ice cream maker or Pour mixture into deep cake pan, cover, freeze until firm. Remove ice cream from pan, beat in large bowl with electric mixer until smooth, return mixture to pan, cover, freeze until firm. Source: Australian Womens Weekly, Delicious Desserts Posted by Linda Davis
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 218 (64%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 1119.6mg||345 %|
|Sodium 47.7mg||2 %|
|Potassium 114.3mg||3 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 16.2g|
|Protein 14.7g||21 %|
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Calories per serving: 341
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