Quick & Easy

Maple syrup ice-cream with maple snaps

1 Litre



1.Place the vanilla custard in a large bowl, stir in 1/2 cup of the maple syrup then gently fold in whipped cream. Pour mixture into an airtight container, cover and freeze overnight. Remove ice-cream from freezer, break up roughly and place into a food processor. Process frozen mixture, scraping down sides of processor occasionally, until mixture is smooth and creamy. Return mixture to container, cover and re-freeze for at least 4 hours before serving with maple snaps.
2.To make maple snaps, combine butter, brown sugar and the remaining 1/4 cup maple syrup in a small saucepan and stir over heat until butter is melted and sugar is dissolved. Remove from heat, cool 5 minutes then stir in sifted flour.
3.Place 2 heaped teaspoons of maple syrup mixture about 10cm apart on a baking paper-lined oven tray. Bake in a 180C preheated oven for about 6 minutes or until golden and bubbling.
4.Remove snaps from oven and stand on tray for about 1 minute or until snaps are just beginning to set. Lift snaps from tray one at a time with a metal spatula and wrap immediately around a round-handled wooden spoon or other round-handled utensil. Allow snaps to cool and firm around handle then carefully slide off handle and transfer to a wire rack. Repeat with remaining mixture. Store snaps in an airtight container with greaseproof paper between layers.

Makes 10-12 maple snaps. Maple snaps can be cooked one day in advance and stored in a cool dry place in an airtight container. Ice-cream can be prepared in advance and stored in the freezer in an airtight container for 2 weeks.


Related stories