Step 1

Combine all ingredients except marshmallows in 2 quart glass measures.

Step 2

Microwave on HIGH (100% power) for 8 to 10 minutes, stirring every 3 minutes.

Step 3

Top with marshmallows, if desired. *Leftover creamy hot chocolate can be stored in the refrigerator for up to 5 days, mix well and reheat before serving.

For the Caramel Sauce:

Step 1

Boil 1 whole MILKMAID Tin for 3 hours in water and leave to cool

Method

Step 1

Mix gelatin in hot water and keep aside

Step 2

Open the boiled MILKMAID tin and check if it has turned brown in colour and thick. Take half of this and blend for 2-3 minutes.

Step 3

Whisk MILKMAID and cooking cream together

Step 4

Beat egg yolks and add to the MILKMAID mixture slowly

Step 5

Keep aside to chill and add the caramel sauce and whisk well. Refrigerate for 20 minutes.

Step 6

Remove from freezer and whisk the mixture well and refrigerate again. Repeat this step 3- 5 times.

Step 7

Scoop the ice cream and garnish with peanuts to serve.

Step 1

Combine all the ingredients until the mixture is hard.

Step 2

Make small balls and press on sugar (Apply some butter on your palm as the mixture is a bit sticky).

Step 3

Bake in 150°C for 20 minutes or until golden brown.