Honeycomb Ice Cream
Desserts
Food
Gluten-free
Vegetarian
Carol Ridehalgh, author of Fodder for Foodies
Makes 1 litre Servings
Ingredients
75g caster sugar
2 tbsp clear honey
1 tsp bicarbonate of soda
500ml whipping cream
1 tin (397ml) condensed milk, sweet
Method
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Put the sugar and syrup into a pan and cook over a low heat until the sugar melts
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Turn up the heat and boil rapidly until the caramel is a mid-golden colour
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Turn off the heat and sieve the bicarbonate of soda over the caramel. Stir gently until it becomes frothy. Do not mix
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Using a spatula scrape out the mixture onto a magic mat/parchment paper. Do not spread and leave to cool
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Once cool, put into a freezer bag/bowl and bash with a rolling pin - leave the pieces a bit chunky
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Whip the cream until floppy
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Add the condensed milk and continue to whisk until thick and holding its shape
- Fold in the honeycomb pieces, plus any crumbs. Scrape into a freezer container/ice cream tub and pop into the freezer overnight
