Honeycomb Ice Cream Food

HONEYCOMB ICE CREAM

Honeycomb ice cream image

Learn how to make your own honeycomb ice cream. If you don't have an ice cream maker, see the tip below for an alternative method

Provided by Sarah Cook

Categories Treat

Time 30m

Number Of Ingredients 6

Ingredients

about 100g honeycomb , bashed with a rolling pin into small chunks
300ml pot double cream
300ml whole milk
100g caster sugar
3 large egg yolks
1 tsp vanilla extract

Steps:

Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of a wooden spoon. Leave to cool.
Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid. If you don't have an ice cream machine, please see the tip below.

Nutrition Facts : Calories 320 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

HONEYCOMB ICE CREAM WITH TOFFEE SAUCE

Honeycomb Ice Cream With Toffee Sauce image

Sweet, crunchy and indulgent. For the sweet tooth in us all. Time does not include cooling or freezing times. Allow 8 hours in total to make this recipe.

Provided by An_Net

Categories Frozen Desserts

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

300 ml cream, whipped
1 teaspoon vanilla extract
120 g caster sugar
1/4 cup water
2 eggs
400 g caster sugar
500 ml golden syrup
1 tablespoon baking soda
200 g butter
100 g brown sugar
3 tablespoons golden syrup
200 ml thickened cream
600 g sugar
1/4 cup water
1 teaspoon vinegar

Steps:

HONEYCOMB:
Combine sugar & golden syrup in saucepan & stir over low heat until sugar dissolves.
Increase heat and stir until deep gold and foaming.
Remove from heat, stir in bi-carb soda and pour on to greased baking sheet and cool to room temperature.
Break in to 1cm square pieces.
ICE CREAM:.
Line base of a 28cm fluted tart tin with a removable base with freezer wrap and spray with oil.
Whip cream and vanilla until peaks form, cover and refrigerate.
Combine sugar and water in saucepan and stir over low heat until dissolved.
Increase heat and cook without boiling until hard boil stage.
Beat eggs until pale and thick.
While still beating, gradually add hot syrup and beat until cool.
Fold whipped cream and honeycomb into egg mixture and pour into prepared tin.
Cover and freeze for 5 hours.
SAUCE:.
Melt butter in deep saucepan, add sugar, golden syrup and stir until sugar dissolves.
Stir in cream and simmer for 10 mins, cool to room temp and refrigerate.
Serve ice-cream in wedges with sauce and a toffee decoration.
TOFFEE:
Combine all 3 ingredients in saucepan and stir until gold, pour on flat tray and set.

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