honeycomb

Mary Berry’s honeycomb ice cream

honeycombicecream

‘Half Term Treat – Mary Berry’s Honeycomb Crunchies’ is by far my most successful blog post to date – if you judge success by the number of hits that is. This is quite depressing really because I wrote it with minimal effort, in a rush, with the children nipping at my heels.

I love honeycomb and when I had this ice cream at a dinner party recently I was in absolute heaven. I just had to look up the recipe and try it. Mary makes the honeycomb in exactly the same way as in the crunchies recipe and mixes it with a ‘cheat’s’ ice  cream that doesn’t need an ice cream maker. It’s so easy to make and I look forward to trying this ice cream technique with other flavours.

Mary Berry’s honeycomb ice cream

  • 4 tablespoons (60ml)  of golden syrup
  • 150g of caster sugar
  • 2 teaspoons of bicarbonate of soda
  • 600ml of double cream
  • 397g (1 tin) of full-fat condensed milk

Measure out the bicarbonate of soda and set aside. Then line a flat baking tray with baking parchment and lightly grease with a flavourless oil.

Put the sugar and golden syrup into a saucepan and set it on a very low heat for about 10 minutes until all the sugar has melted, stirring occasionally with a wooden spoon. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown (this only takes a couple of minutes).

Turn off the heat, add the bicarbonate of soda and quickly whisk for a couple of seconds. The mixture will froth up massively so make sure you use a saucepan with plenty of room. Quickly pour it into the middle of the oiled baking tray and don’t spread it out or touch it or the tray. Leave for about 30 minutes to cool and harden. You can hurry things along by putting it into the fridge after about 15 minutes.

Now break the honeycomb into bite size pieces. Set a third of the honeycomb to one side for decoration, the rest will go into the ice cream.

For the ice cream, whip the cream in a large bowl until it has soft peaks. Then pour in the condensed milk and stir well to combine. Fold two thirds of the honeycomb into the ice cream.

Pour the ice cream mixture into a loaf tin lined with cling film, cover with more clingfilm and freeze for 6 hours or overnight.

When you are ready to serve, turn out onto a serving dish and top with the remaining honeycomb.

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Half term treat – Mary Berry’s honeycomb crunchies

honeycomb crunchies
I don’t often cook the recipes featured on the front page of the BBC website, but as a huge fan of Crunchie chocolate bars I just had to give this one a go.

I’ve always wanted to try making honeycomb and it’s actually quite straightforward with Mary’s recipe (the only tricky bit is getting the molten sugar off the saucepan afterwards).

These chocolaty bites are absolutely delicious. They are crunchy and chewy at the same time and the sugar content is so off the scale that my children went mad for them. My daughter Elizabeth ate three pieces in one day, but then again so did I.

Mary Berry’s honeycomb crunchies

For the honeycomb

  • 1 teaspoon of bicarbonate of soda
  • 75g caster sugar
  • 2 tablespoons golden syrup
  • flavourless oil (such as vegetable oil), for greasing

To assemble

  • 250g of dark or milk chocolate (I used half dark and half milk)
  • 100g butter, cut into 1cm cubes
  • 2 tablespoons golden syrup
  • 150g digestive biscuits

Start by making the honeycomb. Measure out one teaspoon of bicarbonate of soda and set aside, then lightly grease a flat baking tray.

Put the sugar and golden syrup into a saucepan and set it on a very low heat for 10 minutes until all the sugar has melted. Stir occasionally with a wooden spoon. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil leave to bubble without stirring until it turns golden-brown (this only takes a couple of minutes).

Turn off the heat, add the bicarbonate of soda and quickly whisk for a couple of seconds. The mixture will froth up massively so make sure you use a saucepan with plenty of room. Quickly pour it into the middle of the oiled baking tray and don’t spread it out or touch it or the tray. Leave for about 30 minutes to cool and harden. You can hurry things along by putting it into the fridge after about 15 minutes.

Line a square 20.5cm/8in tin with baking paper.

Break up the chocolate into small pieces and put in a heatproof bowl. Melt gently over a pan of simmering water, then add the butter and golden syrup. Stir until the butter has melted and the mixture is smooth. Set aside.

Use your hands or a knife to break up the biscuits and honeycomb into chunks the size of your thumbnail (Mary uses a rolling pin to do this but I found that this just smashed them into tiny crumbs). Put them into a mixing bowl and pour over the melted chocolate mixture. Stir until all the chunks are coated and pour the whole lot into the prepared tin. Spread it right into the corners.

Cover with cling film and chill in the fridge for 2 hours before cutting into squares with a sharp knife. Mary cuts hers into 16 but you can make them as big or little as you like.

Eat straight from the fridge. Mary says they keep for a couple of days but if yours last that long then you’ve got more willpower than I.

NOTE: These are fun to make with kids, but although they will love watching the bit where the honeycomb froths up keep them at a distance as the mixture is scalding hot.