There was a danger that this mixture would never see the freezer. But willpower prevailed and the resulting ice cream was worth the wait. The recipe is so easy it can be whipped up in a matter of seconds; pour, spoon, whisk and freeze. Try a scoop sandwiched between two dark chocolate cookies or with a generous glug of the hot chocolate fudge sauce.
- 397g tin condensed milk
- 200g smooth peanut butter (Sunpat or similar is best)
- 450ml double cream
- 110ml maple syrup
- 1 teaspoon vanilla extract
- Pour the condensed milk into the bowl of a food mixer and add the remaining ingredients. Whisk until thick. Pour into a suitable container and freeze for at least 8 hours, preferably overnight. Loosen your trousers and tuck in.