Ice cream
4 egg yolks
95 g Dansukker Light Muscovado Sugar
200 ml milk
150 ml double cream
140 g Dansukker Glucose Syrup

Flavouring
100 g melted dark chocolate
5 g Dansukker Vanilla Sugar

To serve
marshmallows, see recipe here
400 g chocolate (any kind)
8 ml cooking oil
chopped nuts or sugar sprinkles
small paper cups and ice lolly sticks

Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the hot milk mixture and strain through a fine sieve.

Divide the ice cream mixture into two parts. Add the melted chocolate to one part and the vanilla sugar to the other part. Churn the two mixtures separately in an ice cream maker or freeze in separate containers for 3-4 hours, stirring a few times during freezing.

Remove the ice creams from the freezer. Put marshmallows in the bottom of the paper cups, covering the surface. Cover with a layer of chocolate ice cream and then a layer of toffee ice cream. Put an ice lolly stick in the middle and place in the freezer for about 2 hours.

Melt the chocolate, add the cooking oil and allow to cool slightly. Remove the ice pops from the freezer and cut away the cups. Coat the ice pops in the chocolate, then dip the tops in nuts or sugar sprinkles. Put in the freezer for about 30 minutes.