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Maple crunch ice cream

Maple crunch ice cream

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Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus freezing
  • Easy

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

  • Freezable
Nutrition: per serving (8)
HighlightNutrientUnit
kcal487
fat41g
saturates23g
carbs27g
sugars25g
fibre0g
protein4g
low insalt0.14g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

Rating: 5 out of 5.19 ratings
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