Real honeycomb ice cream
Homemade honeycomb is delicious, but recipes rarely use real honey, which makes it taste so much better. Martha Collison has rippled it through ice cream here.
- Prepare20 mins
- Cook5 mins
- Total time25 mins
- PlusPreparation time 20 minutes + chilling and freezing
- 600ml double cream
- 397g can condensed milk
- 70g clear acacia honey
For the honeycomb
- 140g caster sugar
- 85g clear acacia honey
- 1 tsp bicarbonate of soda
Line a baking tray with baking parchment. For the honeycomb, combine the sugar and honey in a medium saucepan (the mixture will bubble up later, so use one big enough to contain it) and set it over a medium heat. Let the mixture bubble for 4-5 minutes – you’re looking for a deep golden colour.
Add the bicarbonate of soda to the hot syrup and use a balloon whisk to beat it in vigorously. The mixture will turn paler in colour and be full of bubbles. Quickly tip onto the lined baking tray and leave to cool completely for at least 30 minutes at room temperature.
To make the ice cream, whisk together the double cream, condensed milk and honey until thick and billowy. Break up the honeycomb, crushing ½ into small chunks and leaving ½ in large shards. Fold the crushed honeycomb into the cream mixture, then scrape into a tub or loaf tin. Top with the honeycomb shards, then freeze for at least 4-5 hours, until frozen. Allow the ice cream to sit at room temperature for 5 minutes before serving.
Once you’ve poured out the honeycomb, I recommend filling the saucepan with boiling water and simmering gently to help the washing-up process, as the sugar becomes hard once cooled.
Typical values per serving when made using specific products in recipe