Olive Magazine’s Maple Ice Cream

We can’t recommend this highly enough; Janine Ratcliffe’s recipe is about as easy as they come

You don’t need an ice cream maker, and the contrast of the crunchy honeycomb and the silky ice cream is wonderful.

If you like maple or Crunchie bars – or both – then you’ll love this.

Top tip: make sure you have taken the caramel off the hob/heat before you add the bicarbonate of soda…

http://www.olivemagazine.com/recipes/maple-honeycomb-ice-cream/7816.html

Olive Magazine's Maple Ice Cream

Did you know?

Québec exports its maple products to more than 50 countries

Everywhere it goes, consumers of all ages appreciate maple’s unique flavour.

Scientists are studying maple’s potential health benefits

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup, with a recent study indicating that maple syrup is better for cardiometabolic health than refined sugar.

Maple syrup can be used as a sugar substitute in most recipes

In cake and most dessert recipes, for each 250ml (1 cup) of syrup used, simply reduce the stipulated amount of liquid (water, milk, juice, etc.) by 60ml (1/4 cup).

A natural source of energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.