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Honeycomb Ice Cream

Carol Ridehalgh, chef at Glenapp Estate, Ayrshire
Serves: 1 litre
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Ingredients

  • 75g caster sugar
  • 2 tbsp clear honey
  • 1 tsp bicarbonate of soda
  • 500ml whipping cream, chilled
  • 1 tin (397ml) sweet condensed milk

Method

  1. Put the sugar and syrup into a pan and cook over low heat until the sugar melts
  2. Increase to a boil until the caramel is midgolden colour
  3. Turn off the heat and sieve in bicarbonate of soda. Stir until frothy - do not over mix
  4. Scrape out onto a flat baking tray with a magic mat or parchment paper. Do not spread. Leave to cool
  5. Put into a freezer bag or bowl and bash with a rolling pin, leaving some pieces quite chunky
  6. Whip the cream until floppy and add the condensed milk. Continue to whisk until thick and holding its shape
  7. Fold in the honeycomb pieces, plus any crumbs
  8. Scrape into a freezer container/recycled ice cream tub, label and date
  9. Place in the freezer overnight
  10. Serve by itself or as an accompaniment to a hot dessert
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