Banoffee Ice Cream and Toffee Sauce

• 2 cups cream
• 1/2 cup brown sugar
• 2 cups plain yoghurt
• 3 large pananas sliced
• 1/4 cup lemon juice
• 1 cup pre-made custard
• 100 grams jersey caramels
• additional 100 grams jersey caramels
• 1 cups cream
• 1/2 cup plain yoghurt

1. Lightly whip cream and brown sugar
2. Add yoghurt
3. Put bananas and lemon juice in food processor and process until smooth
4. Add custard and process till blended
5. Stir in whipped cream
6. Melt first measure of caramels in a microwave and stir in about half a cup of the cream mixture
7. Add to the rest of the mixture and blend
8. Pour into an 8-cup ring container and freeze
9. Serve with toffee sauce
10. To make toffee sauce - melt second measure of caramels and cream in microwave on 100% power for 1 minutes. Cool and stir in yoghurt