Rippingale sunset in August

The view out of our bedroom window earlier this evening.

I spent the afternoon making toffee ice cream. I don't have an ice cream maker, and can't be bothered to keep going to the freezer to stir the mixture while it freezes, so use a variation of a recipe a friend used many years ago. Basically it is sugar, egg yolks and double cream. You heat the sugar until it turns a nice dark brownish colour before cooling it a bit, and adding it to the beaten eggs. Then you fold in the whipped double cream and pour the lot into a big box and shove it in the freezer. Oh yes, I forgot, the first thing you need to do is turn the freezer down a couple of hours before you start so it is really cold. After 24 hours (you don't need to touch it till then) it is ready to enjoy. Roll on tomorrow!