Honeycomb Ice Cream

5.0/5 rating (2 votes)
  • Serves: 6
  • Prep Time: 10 mins
  • Chilling time: 2-4hr
  • Difficulty: Very Easy
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Honeycomb Ice Cream
 

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.

Ingredients

  • 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

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Method

  • 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. 

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