‘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.