Pecan toffee cake
Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by
Maple crunch ice cream
- Preparation and cooking time
- Prep:
- Plus freezing
- Easy
Skip to ingredients
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.
