1 400 g (14oz) can of condensed milk 50g (2 oz) butter 2 tablespoons maple syrup 1/2 cup water 1/4 cup milk 270g (9 oz) small caramel filled Easter eggs 2 litres (4 pints) vanilla ice cream
Line a 14 x 21 cm (5 x 8 inch) loaf tin with plastic wrap.
Combine condensed milk, butter and maple syrup in a small pan; stir continuously over low heat for about 8 minutes or until mixture is golden brown. Remove from heat, stir in water and milk until smooth. Cool. Fold the caramel mixture and Easter eggs into slightly softened ice cream in a bowl. Spoon into prepared pan. Cover and freeze until firm. Cut into slices to serve and drizzle with chocolate sauce.