Honeycomb Ice Cream

[icewarrior]

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Ingredients - makes 2 ltrs

• groundnut or sunflower oil for the tin
• caster sugar 200g
• maple syrup 6 tbsp
• bicarbonate of soda 2 tsp
• sweetened condensed milk 300ml
• double cream 2 x 600ml pots
• vanilla extract 2 tsp

Method

• Step 1
  Lightly oil a non-stick baking sheet. Put the sugar and 4 tbsp of the syrup in a frying pan with 3 tbsp water.
• Step 2
  Heat gently until the sugar dissolves, swirling the pan to help it along.
• Step 3
  Boil the mixture until it turns a deep, golden caramel colour.
• Step 4
  Add the bicarbonate of soda.
• Step 5
  Stir it in with a whisk ? this will make it foam up.
• Step 6
  Quickly pour it onto the oiled baking sheet and leave to cool completely. ( Note: Use lightly oiled greaseproof paper to line the dish, easier to get honeycombe out )
• Step 7
  Break into bite-sized pieces.
• Step 8
  Put the condensed milk, cream, the rest of the maple syrup and vanilla into a large bowl. Beat with an electric whisk until softly whipped and just holding a thick ribbon.
• Step 9
  Gently fold in most of the of honeycomb then tip into a freezer container. Finish with the rest of the honeycomb, and freeze until needed.
  
  It's absolutely delicious

[MrTeajunkie]

Oh this is my weekend project now.

Nice one.

[icewarrior]

I used Tate & Lyle Maple Flavour Golden Syrup, just as good as Maple Syrup, easier to find and less than half the price

[MrTeajunkie]

Can’t wait For the weekend now.

[icewarrior]

When you make the honeycombe when its cooled down enough keep it refrigerated until you use it, and if any left over dont leave it lying around in the warm it will go all sticky and gooey.

[icewarrior]

anyone had a go at making this ?

[MrTeajunkie]

anyone had a go at making this ?

No not yet The missus had me decorating the kitchen on Saturday and the hallway on Sunday.
Now I have to do the front room next weekend. I hate wallpapering.

[jaygo]

When you make the honeycombe when its cooled down enough keep it refrigerated until you use it, and if any left over dont leave it lying around in the warm it will go all sticky and gooey.

Don?t store in a fridge as makes it go soft and sticky.

Keep it in an air tight container on parchment with rice below it to absorb any moisture


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[Hippie on hill]

I prefer to make a custard base ice cream with milk, cream, sugar and egg yolks rather than using condensed milk as I find condensed milk ice cream a bit sweet for me, and can control the sugar this way.
300ml of cream
300ml of milk
90g of sugar
3 egg yolks
1 vanilla pod

Heat the milk n cream with the vanilla pod, whisk the egg yolks up with the sugar, add together off the heat, return to the hob and heat up to just over 70 degrees C where you should see it thicken (and not turn into scrambled eggs )
Let it cool then chuck it in the machine and fold in the honeycomb at the end

Making raspberry ripple or whatever fruit ya like ripple is very simliar if you make a fruit coolis (or use jam) and fold it in at the end instead of the honeycomb (or both lol)

Then make meringue or marshmallow with the egg whites

[icewarrior]

Its difficult to get just the right consistency and still trying. I made my first couple similar recipe to yours with eggs but found they could give you a slightly slimey coating feel in your mouthb but that was with 600ml double cream not cream and milk which may change it, will give it a try.
Lots of recipes out there but will put on about 15 stone if I try them all

I did read in a few recipes somewhere that they add a teaspoon or 2 of vodka, the alcohol lowers the freezing point of the mix and makes it smoother and less crystalline and you cant taste the alcohol ? not tried it yet but may make a small batch to test.