Honeycomb Ice Cream
Desserts
Food
Gluten-free
Vegetarian
Carol Ridehalgh, chef at Glenapp Estate, Ayrshire
1 litre Servings
Ingredients
75g caster sugar
2 tbsp clear honey
1 tsp bicarbonate of soda
500ml whipping cream, chilled
1 tin (397ml) sweet condensed milk
Method
- Put the sugar and syrup into a pan and cook over low heat until the sugar melts
- Increase to a boil until the caramel is mid golden colour
- Turn off the heat and sieve in bicarbonate of soda. Stir until frothy - do not over mix
- Scrape out onto a flat baking tray with a magic mat or parchment paper. Do not spread. Leave to cool
- Put into a freezer bag or bowl and bash with a rolling pin, leaving some pieces quite chunky
- Whip the cream until floppy and add the condensed milk. Continue to whisk until thick and holding its shape
- Fold in the honeycomb pieces, plus any crumbs
- Scrape into a freezer container/recycled ice cream tub, label and date
- Place in the freezer overnight
- Serve by itself or as an accompaniment to a hot dessert
