Ingredients

• 300ml Cream
• 3 Eggs, separated
• 1/2 Cup Caster Sugar
• 1 teaspoon Vanilla Essence
• 1 bag Marshmallows, each cut in half
• 1 packet Oreo cookies, crushed
• 1 jar Hershey's Caramel Sauce, gently warmed

Directions

1. In a bowl whip the cream until thickened adn soft peaks form
2. In a second bowl beat the egg yolks adn half the amount of caster sugar until it is very thick and pale yellow in colour
3. In a third bowl beat the egg whites to stiff peaks and add the remaining caster sugar to form a meringue mixture
4. Gently fold the meringue mixture into the yolk mixture
5. Gently fold the cream into the combined egg mixture
6. Fold the vanilla essence, chopped marshmallows and crushed cookies into the ice cream mixture
7. Drizzle some of the caramel sauce into the bottom of a clean ice cream container, spoon a third of the mixture into the container. Drizzle more caramel over this layer and use a knife to slightly marble the caramel through. Spoon the next third and repeat the caramel step. Spoon on the last third and top with a final drizzle of caramel.
8. Put the lid on it and freeze for at least 4 hours, though overnight is better to gauarantee it is set

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