INGREDIENTS
500ml parmalat custard.
1 can caramel treat (380g).
500ml parmalat fresh cream, whipped.
DIRECTIONS
In a bowl beat together the custard and caramel until smooth.
Fold the whipped cream into the custard mixture.
Pour the mixture into a freezable container and cover with lid.
Freeze until firm.
VARIATION MINT FLAVOUR: Add 1 large grated peppermint crisp to the custard mixture before folding in the cream.
