Honeycomb toffee ice cream

Honeycomb toffee ice cream

Based on 6 ratings
A

Ali

Community member

"This ice cream always reminds me of the festive season. My grandma still makes this every year for the whole family."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

240 min

Ingredients

2Servings
25 g
caster sugar
½ tbsp
golden syrup
¼ tsp
baking soda
142½ ml
heavy cream
62½ ml
condensed milk (sweetened)
MetricImperial

Utensils

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

How-To Videos

simple-syrup

Simple syrup

how-to-caramelize-sugar

How to caramelize sugar

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal379
Fat25 g
Protein4 g
Carb34 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.
    • 25 g caster sugar
    • ½ 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.
    • ¼ 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.
    • 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.

  • 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.

  • Enjoy your meal!

    Honeycomb toffee ice cream

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