METHOD

1. Place the cream, milk, sugar and vanilla in a large jug and whisk to dissolve the sugar. Pour the mixture into a 20 x 30cm metal slice tin and freeze for 2 hours 30 minutes or until firm and just frozen. 
   
2. While the ice-cream is freezing, make the maple and bourbon syrup. Place the vanilla, maple syrup and water in a small saucepan over medium heat. Bring to the boil, reduce the heat to low and cook for 4 minutes or until reduced and syrupy. Add the bourbon and stir to combine. Pour into a small jug and refrigerate until cold. 
   
3. Remove the ice-cream from the freezer and use a butter knife to break up the mixture into small pieces. Empty the mixture into a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. Spoon the ice-cream into a large piping bag fitted with a 1.5cm star-shaped nozzle+. Pipe the ice-cream into cups and drizzle with the syrup to serve. Serves 8

+ You can place the filled piping bag in the freezer for 10–15 minutes if the ice-cream needs firming.