Honeycomb Ice Cream
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.
INGREDIENTS
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
METHOD
- 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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