Mary Berry Honeycomb 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

Honeycomb image

Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.

Provided by Sarah Cook

Categories Snack, Treat

Time 20m

Yield Makes a 20cm square chunk

Number Of Ingredients 4

Ingredients

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

Steps:

Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

Nutrition Facts : Calories 94 calories, Fat 0.3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.5 milligram of sodium

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