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Coffee Caramel Icecream

2 litre carton vanilla icecream
1/3 cup evaporated milk
3/4 cup sugar
12 white marshmallows
2 tsp instant coffee powder
1 tsp vanilla
1 Tbs Tia Maria or Kahlua
60g walnuts

Combine milk and sugar in a pan, stir over heat until sugar has
dissolved, bring to the 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 coarsely chopped walnuts.
Place icecream in a large basin, stir with a wooden spoon until
just 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 the
iccecream is served.

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