Probably the best way of making ice cream without a machine, just mix it up and freeze overnight it’s a simple as that. The flavourings are endless, but one of my favourites is chopped up Crunchie bars. I also like to serve a few fresh raspberries with this to cut the sweetness.
- For the honeycomb
- 250g caster sugar
- 100g golden syrup
- For the ice cream
- 2½ tsp bicarbonate of soda
- 1 tbsp vanilla extract
- 300g carton of ready-made (shelf stable) good quality custard
- 4 tbsp honey
- 500ml of double cream, lightly whipped, don’t go mad
- To Serve
- 2 tbsp honey
- To make the honey comb, place the castor sugar and syrup into a nonstick pan and gently heat until the sugar is dissolved. Turn up the heat and cook until the sugar starts to turn to a caramel colour. If you have a thermometer between 120-125C. No need to stir. Now sprinkle in the bicarbonate of soda and mix quickly to incorporate, be careful as it will foam up the pan.Pour into a baking tray lined with parchment and leave to cool. When completely cold break up. Can be stored in an airtight container.
- To make the ice cream, mix the vanilla extract with the custard and 4 tbsp honey.
Add the cream and gently whisk together.
- If using an ice cream machine, pour the mixture into the bowl and churn until frozen. Spoon into a freezer proof container and place in the freezer for a few hours to firm up.
- Alternatively, pour the ice cream mixture into a large freezer proof container, so the mixture is about 2-3cm deep (this will freeze quicker) then freeze for 40-45 minutes.
Remove and gently whisk the mixture, or beat with a fork.
Re-freeze for a further 45-50 minutes, then remove and beat again. Gently stir through 2 tbsp honey and the honeycomb to make ripples.
- Place back in the freezer with the lid on and freeze until firm.
If the ice cream is too firm, add a little more honey.