This is, without a doubt, the best homemade ice-cream that I’ve ever eaten & on top of that the recipe is so simple. This recipe includes how to make the honeycomb, but if you’re short on time (not that the honeycomb takes a long time, it’s extremely speedy) then you could always just break up a Crunchie bar or something. Enjoy!
- 1 pint of whipping cream
- 1 tin of condensed milk
- 2 tablespoons of golden syrup
- 5 tablespoons of white sugar
- 1 teaspoon of bicarbonate of soda
- 1 tablespoon of vodka
For the honeycomb:
- Place the sugar and the syrup in a saucepan and cook over a low heat until the sugar melts. Then, rapidly boil until the caramel is a mild gold in colour, careful so as it doesn’t burn. Remove from the heat and sift over the bicarbonate of soda. Stir the frothy mixture and pour it onto a greased baking sheet for cooling.
- Once cooled, break the honeycomb into small, bite-sized chunks.
For the ice-cream:
- Whip the cream until it becomes floppy & then beat in the condensed milk, along with the vodka. Continue beating until the mixture is quite stiff. The vodka stops the ice-cream freezing while it is being stored in the freezer, meaning you can keep it for much longer than other homemade ice-creams without it turning into a frozen block.
- Fold in the pieces of honeycomb, as well as any crumbs, and then scrape the finished ice-cream into a freezer proof bowl and freeze for about 8 hours or leave it overnight. The vodka in the recipe also means that this ice-cream does not have to be stirred while it freezes.