Maple crunch ice cream
- Preparation and cooking time
- Plus freezing
A super-simple ice cream which goes gorgeously with warm puddings and cake
- 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.
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.