Honeycomb toffee ice cream

Step 1/6

• 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

• ¼ tsp baking soda

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

Step 3/6

• parchment paper

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

Step 4/6

• 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

• 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

• 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!