Serves 4 - 5
Put the chocolate ans marshmallows into the saucepan and pour in the milk.
Warm over a very low heat until melted.
Remove from the heat and leave the mixture to cool completely.
Whisk the double cream until thick, then fold it into the cold chocolate mixture
with a metal spoon.
Pour into 450 g/-lb loaf tin and freeze for at least 2 hours, until firm. (It will
keep for 1 month in the freezer.) Serve with fresh fruit.
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