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Honeycomb Ice Cream
You can add 150g of roughly broken up homemade honeycomb through the lid during the last 5
minutes of mixing (see next recipe).
Honeycomb
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
Butter for greasing
• Grease a 20cm square tin with the butter.
• Mix the caster sugar and syrup in a deep sided saucepan and stir over a gentle heat until the sugar
has melted. Do not let the mixture boil until the sugar has melted.
• Once melted, turn up the heat and simmer until you have an amber coloured caramel.
• Immediately remove from the heat and add the bicarbonate of soda and beat in with a wooden
spoon. Continue beating until it has all been incorporated and the mixture is foaming.
• Scrape into a tin immediately, being careful as the mixture is very hot.
• The mixture may continue to bubble in the tin. Leave until the honeycomb is hard and cool,
approximately 1 to 1½ hours.
• It is now ready to use and can be crumbled through ice cream.
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