Homemade vanilla ice cream with chocolate sauce

TIP For an ice cream sundae, layer the ice cream and sauce in tall glasses and top with fresh berries and crumbled Flake, or mini marshmallows

Delightfully simple, but exceedingly delicious. Keep the ice cream on standby in the freezer, ready to whip up the sauce at the last minute. Serves 10 • Ready in 20 mins plus freezing

397g can condensed milk

300ml double cream

1tsp vanilla extract

1 vanilla pod, halved lengthways and seeds scraped

3 egg whites

Juice of 1 lemon

For the sauce:

200ml double cream 200ml milk

2tsp maple syrup

400g dark chocolate, chopped

1 To make the ice cream, whisk together the condensed milk, double cream, vanilla extract and vanilla pod seeds with an electric whisker until thick. 2 In a separate bowl with a clean whisk, whisk the egg whites until just stiff, followed by the lemon juice. Fold into the condensed milk mixture.

3 Pour into a freezer container and freeze for 6-8 hours, or overnight.

4 For the sauce, heat the double cream, milk and maple syrup until steaming, but not boiling. Remove the pan from the heat, add the chocolate and stir until smooth.

5 Remove the ice cream from the freezer 20 mins before serving, scoop into bowls and serve with the warm chocolate sauce.

Per serving: 602 cals, 42g fat,

26g sat fat, 48g carbs