Maple crunch ice cream

Recipe uploaded by

Jane Hornby

6 ratings

Recipe by Jane Hornby

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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. Scoop and serve with the cake. Will freeze for up to 1 month.

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.

Per serving (8)

487 kcalories, protein 4g, carbohydrate 27g, fat 41 g, saturated fat 23g, fibre 0g, salt 0.14 g

Latest comments and suggestions

• lesley

  13 November 2008

  lesley commented on this recipe

  Has no one noticed, you have given the ingredients for the pecan toffee cake, not the maple ice cream!

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• Jane

  19 November 2008

  Jane commented on this recipe

  Hi Lesley - sorry and well spotted - this is all sorted now. Let us know how you get on! Jane

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• Cucina Italiana

  20 November 2008

  Cucina Italiana rated and commented on this recipe

  

  Had to try this as soon as I saw it in the magazine - fabulous!! Will try and add pecan nuts next time...

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• elle01527

  10 December 2008

  elle01527 rated and commented on this recipe

  

  So easy to make and so yummy. It was supposed to be for xmas but after testing it, once ready, the whole family thoroughly enjoyed. Defo make again, but I won't let anyone know!!!

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• blulou

  24 January 2009

  blulou rated and commented on this recipe

  

  Almost the easiest ice-cream I've ever made. There is a James Martin banana ice-cream that is possibly easier. Loved it, am going to add pecan nut pieces to it next time and just have the ice-cream as a dessert in its own right.

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• my_dunh

  09 April 2009

  my_dunh rated and commented on this recipe

  

  This is such a simple ice cream to make!! I tried it just to use up some cream because I had bought too much and was going away. It is amazing!!!

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• janet

  02 May 2009

  janet commented on this recipe

  Just made this for the second time in less than 2 days! It is super creamy and the crunch from the toffees is wonderful. All my guests loved it. Served with the apple and pear crumble, yum!

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• C Shaw

  24 May 2009

  C Shaw rated and commented on this recipe

  

  Beautiful ice cream and so easy to make. I would say to put the sweets in a freezer bag before putting a teatowel round them to crush to avoid fibre from the teatowel sticking to them. Will be a permanent fixture in my freezer I reckon.

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• Smoothiestar

  21 August 2009

  Smoothiestar commented on this recipe

  sounds yummy

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• mrs Giovanardi

  25 August 2009

  mrs Giovanardi commented on this recipe

  i made this last week and it was unbelievably easy. the taste of the ice cream was fabulous, really creamy, will make again and again and again, a winner!

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• Sazzle Brush

  25 October 2009

  Sazzle Brush rated and commented on this recipe

  

  Absolutely gorgeous! Tempted to add more syrup and toffee to it though, as I found a lot of it just tasted creamy (but nice!)

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http://www.bbcgoodfood.com/recipes/8270/

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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'

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Difficulty and servings

Preparation and cooking times

Prep 10 mins

Cook min 4 hrs

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'

Per serving (8)

487 kcalories, protein 4g, carbohydrate 27g, fat 41 g, saturated fat 23g, fibre 0g, salt 0.14 g

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