Caramel Crunch Ice Cream

Name: Caramel Crunch Ice Cream
Cuisine: South African
Ingredients: 250 ml fresh cream; 3/4 cup caramel treat; 1 Tsp instant coffee; Chocolate covered honeycomb; 1/4 cup white sugar; 2 Tbsp honey; 3/4 Tsp bicarbonate of soda; 1/4 cup dark chocolate chips

Navitha @cook_2926118

I woke up with a slab of inspiration on Sunday morning... it's chilli in SA now but when the craving comes then... ice cream, you scream...we all scream for ice cream!
Nb. Honeycomb recipe credit to Gemma's bigger, bolder baking.
NB. The honeycomb doesn't stay crunchy for too long in the ice cream so I do recommend enjoying it waiting a day or two 😉

Navitha @cook_2926118

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Ingredients

Ice cream
250 mlfresh cream
3/4 cupcaramel treat
1 Tspinstant coffee
Chocolate covered honeycomb
Homemade honeycomb
1/4 cupwhite sugar
2 Tbsphoney
3/4 Tspbicarbonate of soda
1/4 cupdark chocolate chips

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Steps

1

To make the honeycomb Grease a non-stick heat resistant surface with cook and spray. You could use an aluminum baking sheet or granite/ marble slab. Measure out all your ingredients and have them ready. Keep a spatula and hand whisk at hand.
2

To prepare, start by adding the sugar and honey to a pot. Stir over a low heat to dissolve the sugar.
3

Once sugar is dissolved, continue stirring over a low heat until the mixture becomes a golden colour. Be careful not to burn the mixture.
4

Once the colour changes, turn off the stove then add in the bicarbonate of soda. It will immediately start to bubbly whisk quickly and only until combined.
5

Quicky pour out onto greased surface. Allow to cool and harden.
6

Once your honeycomb had completely cooled, melt your chocolate at 30 second intervals in the microwave. Pour over your honeycomb to cover the top surface of the honeycomb. Once set, break into bite sized pieces.
7

To make the Ice cream place caramel treat, 1 tsp of the fresh cream and the coffee into a medium bowl. Whisk to combine and to make your mixture soft and smooth.
8

Place remaining cream into a large mixing bowl and whisk until it thickens and soft peaks form. This took me roughly 15 minutes with an electric whisk on medium with a few pauses to prevent overheating.
9

Now fold in the caramel mixture until combined.
10

Whip on medium until you have firm peaks. This took me about 5 minutes. NB do not overbeat!
11

At this point you can fold in 3/4 the chocolate covered honeycomb.
12

Place ice cream into airtight container and top with remaining honeycomb. 1ltr container will suffice.
13

Freeze for 6 to 8 hours to set. Serve and enjoy