Simplicity reigns with this beautiful dessert recipe
1. For the meringues: Preheat oven to its lowest setting.
2. Whisk egg whites & one third of the sugar to a stiff peak.
3. Whisk in half of the remaining sugar then fold in remainder of sugar.
4. Pipe or spoon on to greaseproof paper and leave to dry out in a very cool oven.
5. For the ice cream: Bring milk and vanilla essence almost to the boil, then allow to cool.
6. Whisk egg yolks and sugar, then stir into the milk.
7. Return mixture to pan over a gentle heat until it thickens. Do not allow to boil.
8. Whisk gently then add maple syrup.
9. Put in ice-cream maker then transfer to freezer. If you don't have a machine, put the ice-cream in the freezer, but take it out at regular intervals and stir to prevent ice crystals forming.
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