CARAMEL  ICE-CREAM

Rika Theron
1 litre

Ingredients
500 ml carton ready-to-use custard
1 can Caramel Treat
1 large peppermint crisp, grated
250 ml cream, whipped.

Method: 
Empty custard and Caramel Treat into a mixing bowl.  Stir in peppermint crisp, fold in cream.  Pour into suitable container, cover, freeze until firm.  Serve in scoops with wafer or finger biscuits.

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