My first taste of this delicious treat was at a friend’s house this New Year, and she was kind enough to make a copy of the recipe for me. This ice cream is so quick and easy to make that I just had to share it with you all. It’s really yummy with tarts, crumbles, stewed fruit or even just on its own.
- 60g soft brown sugar
- 2 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
- 450ml (3/4 pint) double cream
- 400g can condensed milk
- 142ml single cream
- In a medium saucepan melt the sugar and golden syrup together to make a caramel
- Bring to the boil and cook the caramel for 4 minutes (set a timer!) without stirring
- Whilst your caramel is cooking place some greaseproof paper/baking parchment on a flat baking sheet
- When the 4 minutes are up remove the caramel from the heat and add the bicarb, stirring swiftly then pour immediately onto the baking sheet
- Leave the honeycomb to cool and set, then once hardened cover with another sheet of greaseproof paper and bash the living daylights out of it with a rolling pin (very therapeutic) until it forms bite sized chunks
- Whisk the double cream until it just starts to firm up and hold its shape then stir in the can of condensed milk, single cream and lastly the honeycomb
- Pour into a freezerproof container and freeze for at least 5hours, or preferably overnight; personally I use a loaf tin as then it is easy to turn out the ice cream and cut into beautiful speckled slices.