Maple crunch ice cream
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Maple crunch ice cream

By Jane Hornby

A super-simple ice cream which goes gorgeously with warm puddings and cake

  • Prep:10 mins
    Plus freezing
  • Easy

Nutrition per serving

  • kcal 487
  • fat 41g
  • saturates 23g
  • carbs 27g
  • sugars 25g
  • fibre 0g
  • protein 4g
  • salt 0.14g

Ingredients

  • 1 tsp vanilla extract
  • 200g light condensed milk
  • 600ml pot double cream
  • 4 tbsp maple syrup (strength 2, if you have the option)
  • 50g Werther's Originals (10 sweets ) crushed, see 'Tip'

Tip

Crush sweets
To crush the sweets, unwrap, then fold them up in a clean tea towel. Bash with a rolling pin or heavy saucepan until roughly chopped.

Method

  1. Stir the vanilla into the condensed milk in a large bowl. Lightly whip the cream until it just holds its shape, then fold into the condensed milk using a metal spoon. Spoon into a 1-litre freezer-proof container and freeze for about 3 hrs, until softly frozen. This mix won’t crystallise at the edges like most ice creams.

  2. Working quickly, ruffle up the mix, pour over the syrup and the crushed caramels, then give another quick swirl. Freeze for another 4 hrs or ideally overnight until firm. Will freeze for up to 1 month.

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