Homemade vanilla ice cream with chocolate sauce

Serves 10

Delightfully simple but exceedingly delicious – you’ll want to keep this ice cream on standby for hot days.

You will need

1 x 397ml tin condensed milk 300ml double cream 1tsp vanilla extract 1 vanilla pod, seeds scraped 3 egg whites Juice of 1 lemon

200ml double cream 200ml milk 2tsp maple syrup 400g dark chocolate, cut into small pieces

How to do it

1 To make the vanilla ice cream: use an electric whisk to mix together the condensed milk, double cream, vanilla extract and vanilla pod seeds until thick. 2 Beat the egg whites until just stiff, and fold in the lemon juice. Fold this into the condensed milk mixture. 3 Pour into a freezerproof container, and pop into the freezer for around 6-8 hours. 4 For the chocolate sauce: heat the double cream, milk and maple syrup until steaming. Remove the pan from the heat and add the chocolate, mixing until smooth. 5 Remove the ice cream from the freezer 20 mins before serving, scoop into bowls and pour over a good drizzle of the warm chocolate sauce.

PREP TIME: 10 MINS, PLUS SETTING COOK TIME: 5 MINS SKILL LEVEL: EASY CALS: 602 FAT: 42G SAT FAT: 26G CARBS: 48G

For some added crunch, try folding broken biscuits or nuts over the ice cream.