Honeycomb Ice Cream
I know when spring is on the way when I start feeling like making ice cream again! Here's a two in one recipe for honeycomb ice cream - either with an ice cream maker, or without. The latter does not contain eggs. Both kinds of ice cream taste better when not absolutely rock hard, so either take out of the freezer about 10 minutes before serving, or microwave it for about 15 seconds.
The honeycomb is ridiculously easy to make, but you have to work hard to stop yourself (and everybody who passes the kitchen) from testing it. And the ice cream is divine!
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| Honeycomb Ice Cream |
3oz/85g caster sugar
2tbsp clear honey or golden syrup
1 tsp bicarbonate of soda
Grease (well) a non-stick baking tray with a light oil. Heat the sugar and syrup/honey in a pan, stirring until the sugar has melted. Bring to the boil and allow it to boil until it is pale caramel coloured (it will darken later). Take it off the heat, throw in the bicarbonate of soda and then mix it up with a metal whisk. It will foam uncontrollably. Pour it into the baking tray to cool it down. After about half an hour, it should be cool and crisp. Break into large pieces for eating, or smaller pieces for the ice cream, and make sure you keep all the crumbs.
Ice Cream:
2tbsp clear honey or golden syrup
1 tsp bicarbonate of soda
Grease (well) a non-stick baking tray with a light oil. Heat the sugar and syrup/honey in a pan, stirring until the sugar has melted. Bring to the boil and allow it to boil until it is pale caramel coloured (it will darken later). Take it off the heat, throw in the bicarbonate of soda and then mix it up with a metal whisk. It will foam uncontrollably. Pour it into the baking tray to cool it down. After about half an hour, it should be cool and crisp. Break into large pieces for eating, or smaller pieces for the ice cream, and make sure you keep all the crumbs.
Ice Cream:
½ pint/300ml double cream
½ pint/300ml milk
4oz/100g sugar
3 egg yolks
Warm the milk/cream in a pan until blood temperature. Beat the eggs, vanilla and sugar in a bowl, add the milk and cream and then pour it all back into the pan. Stir lovingly for about 2 minutes but don’t let it boil or it will split, then allow to cool. Pour into an ice cream maker and churn until thick. At the end, add the honeycomb pieces/crumbs and mix in, and top with more pieces.
Ice Cream:
½ pint/300ml milk
4oz/100g sugar
3 egg yolks
Warm the milk/cream in a pan until blood temperature. Beat the eggs, vanilla and sugar in a bowl, add the milk and cream and then pour it all back into the pan. Stir lovingly for about 2 minutes but don’t let it boil or it will split, then allow to cool. Pour into an ice cream maker and churn until thick. At the end, add the honeycomb pieces/crumbs and mix in, and top with more pieces.
Honeycomb Ice Cream – no egg version
Ice Cream:
1 pint/600ml whipping cream
1 small tin condensed milk
1tsp vanilla
Make the honeycomb as above. Whip the cream until it is thickening and fold it into the condensed milk. Add the honeycomb and fold it in, keeping some back for the top. Pour the mixture into a plastic container and freeze. You do not need to stir this mixture as it is freezing.
1 small tin condensed milk
1tsp vanilla
Make the honeycomb as above. Whip the cream until it is thickening and fold it into the condensed milk. Add the honeycomb and fold it in, keeping some back for the top. Pour the mixture into a plastic container and freeze. You do not need to stir this mixture as it is freezing.
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