Honeycomb toffee ice cream

Based on 6 ratings
A

Ali

“This ice cream always reminds me of the festive season. My grandma still makes this every year for the whole family. Want to share your recipe on Kitchen Stories as well? Simply send it to community@kitchenstories.com”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
240
min.
Resting

Ingredients

Servings:-8+
100 g caster sugar
2 tbsp golden syrup
1 tsp baking soda
570 ml heavy cream
250 ml condensed milk (sweetened)
Metric
Imperial

Utensils

  • saucepan
  • cooking spoon
  • parchment paper
  • rolling pin
  • stand mixer with whisk
  • large bowl
  • airtight container
  • rubber spatula

Nutrition per serving

Cal
379
Protein
4 g
Fat
25 g
Carb
34 g
  • Step 1/6

    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.
    • 100 g caster sugar
    • 2 tbsp golden syrup
    • saucepan
    • 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.

  • Step 2/6

    Once bubbling, cook for another 2 min., then add the baking soda and stir vigorously.
    • 1 tsp baking soda

    Once bubbling, cook for another 2 min., then add the baking soda and stir vigorously.

  • Step 3/6

    While the mixture is still frothy, pour onto a sheet of parchment paper and leave to cool.
    • parchment paper

    While the mixture is still frothy, pour onto a sheet of parchment paper and leave to cool.

  • Step 4/6

    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.
    • 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.

  • Step 5/6

    Whisk the double cream until thick but still pourable, then add the condensed milk and whisk until the mixture holds its form.
    • 570 ml heavy cream
    • 250 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.

  • Step 6/6

    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.
    • 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.