Melty goodness! (photo by Olivia)

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.

Ingredients:

  • 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
  1.  In a medium saucepan melt the sugar and golden syrup together to make a caramel
  2.  Bring to the boil and cook the caramel for 4 minutes (set a timer!) without stirring
  3.  Whilst your caramel is cooking place some greaseproof paper/baking parchment on a flat baking sheet
  4.  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
  5.  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
  6.  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
  7.  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.
Enjoy!

 

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