Honeycomb toffee ice cream
saucepan, cooking spoon, parchment paper, rolling pin, stand mixer with whisk, large bowl, airtight container, rubber spatula
How to caramelize sugar
How to whip cream
Nutrition per serving
- 25 g caster sugar
- ½ tbsp golden syrup
- cooking spoon
Put the sugar and golden syrup in a saucepan and cook over low heat. Cook until it takes on a darker color and starts to bubble. Stir to ensure it doesn't burn.
- ¼ tsp baking soda
Once bubbling, cook for another 2 min., then add the baking soda and stir vigorously.
- parchment paper
While the mixture is still frothy, pour onto a sheet of parchment paper and leave to cool.
- rolling pin
Once it has set and hardened, wrap up the toffee in the parchment paper and break it into small pieces by hitting with a rolling pin.
- 142½ ml heavy cream
- 62½ ml condensed milk (sweetened)
- stand mixer with whisk
- large bowl
Whisk the double cream until thick but still pourable, then add the condensed milk and whisk until the mixture holds its form.
- airtight container
- rubber spatula
Add the pieces of honeycomb toffee and fold in with a rubber spatula. Pour the mixture into a container and leave to freeze for at least 4 hrs.
Enjoy your meal!