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Maple crunch ice cream

Maple crunch ice cream

A star rating of 4.7 out of 5.19 ratingsRate
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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

  • 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'

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.

Recipe from Good Food magazine, December 2008

Goes well with

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Overall rating

A star rating of 4.7 out of 5.19 ratings
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