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  • 4oz pkt marshmallows-24
  • 1 large tin evaporated milk
  • 2 teasp ground cinnamon
  • 4oz soft dark brown sugar
  • 5-8 fl oz double or whipping cream
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    Method

    • step 1

      Melt marshmallows gently in a pan with the evaporated milk,spice,and sugar stirring all the time until smooth.
    • step 2

      Transfer to a bowl to cool.
    • step 3

      Whisk the cream until thick but not stiff.
    • step 4

      Fold through into the marshmallow mixture.
    • step 5

      Freeze for at least 3 hours.
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