Maple crunch ice cream

• vanilla extract↗1 tsp tsp
• light condensed milk↗200g g
• pot double cream↗600ml ml
• maple syrup↗4 tbsp tbsp

  (strength 2, if you have the option)

• Werther's Originals (10 sweets↗50g g

  ) crushed, see 'Tip'

Step-by-step instructions

1. 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. 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.