Maple ice-cream

This recipe is for those lucky enough to tolerate dairy. This recipe requires an ice-cream maker which is one of my all time favourite appliances. 

MAPLE ICECREAM

1 C pasteurised milk

2/3 C castor/superfine sugar 

1 2/3 C pure cream

1 tbsp pure Maple syrup

1. In a large jug, whisk milk and sugar until sugar has dissolved  

2. Add cream and Maple syrup and stir to combine

3. Tip mixture into ice-cream maker and churn for 40-60 minutes or until very thick

Enjoy ❤️

Ingredient information (based on advice by SIGHI)

- All ingredients are rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Transfer any uneaten ice-cream into a freezer proof container and freeze immediately