Maple and Walnut Ice Cream

Maple and Walnut Ice Cream

Serves 6

450ml double cream
142ml single cream
25g soft brown sugar
6 Tablespoons maple syrup
4 Tablespoons dark rum
75g walnut pieces, chopped

Place the creams, sugar, syrup and rum in a bowl and whip until it holds its shape. Fold in the nuts. Turn into a rigid freezerproof container, cover, seal and freeze until firm.
Transfer to the refrigerator 30 minutes before serving to soften. Scoop into chilled glass dishes. Serve with Fudge Sauce, or extra maple syrup, and Langues de Chat biscuits.

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