Sweet, creamy and seriously easy to make this no churn honeycomb ice cream is an all round winner. Honeycomb, for many years, was an enemy of mine as all the recipes I could find only seemed to result in soft and chewy honeycomb or burnt and repulsive overdone honeycomb.
Finally, I went my own way and, after a bit of trial and error, to my surprise and delight, it worked! My message to you all - follow this recipe and my simple tips to get that perfect honeycomb crunch.
My basic ice cream recipe can be used as a base for lots of other flavours - I have found adding some chopped up berries, salted caramel sauce or even melted chocolate can produce seriously tasty results.
For the basic no-churn ice cream
- 500ml Double cream
- 250g Condensed milk
- 1tsp Vanilla bean paste
For the honeycomb
- 200g Caster sugar
- 3tbsp Golden syrup
- 65ml Water
- 2tsp Bicarbonate of soda
You will also need: A cooking thermometer
- Line a square baking tray and grease lightly with oil.
- Put sugar, water and syrup in a saucepan.
- Use a wooden spoon to stir the ingredients into a thick liquid.*
- Heat to 149 degrees (c) - using a cooking thermometer to measure the temperature.*
- At 149 degrees remove from the heat and quickly add the bicarbonate of soda before beating thoroughly with a wooden spatula.
- The mixture will begin to foam and once the bicarbonate of soda has disappeared pour into the lined tin and allow to cool completely before breaking into small shards.
- While the honeycomb cools, place the cream, condensed milk and vanilla into a freestanding mixer (with a whisk attachment). Turn up to a medium speed and whisk until it forms soft peaks.
- Once ready, pour in around two large handfuls of honeycomb shards and whisk at a high speed for about 10 seconds before pouring into a container.
- Cover and freeze for at least 4 hours before serving.
(* If ignored this recipe will not work)
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