No-churn honey ice cream with honeycomb crunch

Name: No-churn honey ice cream with honeycomb crunch
Yield: 10 servings
Cuisine: British
Ingredients: 50 g caster sugar; 2 tbsp golden syrup; 3/4 tsp bicarbonate of soda; 240 ml very cold double cream; 120 g condensed milk; 110 g honey

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

Once you start, you can't stop!! It's always a great time for gelato and since I started making my own, there is no end to flavours' combinations

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

Once you start, you can't stop!! It's always a great time for gelato and since I started making my own, there is no end to flavours' combinations

Saved

Ingredients

10 servings

For the honeycomb
50 gcaster sugar
2 tbspgolden syrup
3/4 tspbicarbonate of soda
For the honey ice cream
240 mlvery cold double cream
120 gcondensed milk
110 ghoney

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Steps

1

Make your honeycomb by creating a caramel on the stove of the sugar and golden syrup. Wait until the maple syrup colour stage and then stir the bicarbonate to create the bubble effect. Pour in a lined tin with parchment paper and let set completely. This can be stored in an air tight container after you used it for your ice cream.
2

If you have read my tiramisu recipe, the process is the same. Store in a container and freeze until set.

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Cooksnaps

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In cucina con Sofia @In_cucinacon_Sofia

on January 30, 2021 14:24

Milton Keynes via Italy

MasterChef contestant 2021, Italian born, I am a pasta and Italian recipes tutor. Passionate about food, the kitchen is my happy place that I love sharing with others. Also on IG @in_cucinacon_sofia