Honeycomb Ice Cream

It’s another OMG moment!!!!! Mary Berry made this on Monday night and I did think, “Ooh, I gotta give that one a go!” Made yesterday and sampled today – what can I tell you – its unbelievably easy to make (and a whole lot of fun, given the honeycomb process) and tastes absolutely out of this world – I’m not kidding – give this a go – it won’t be the last time you make it! How can anything this amazing be this simple?! Thank you Mary!!!

Serves 8

What you need…

1 large sheet of Bake O Glide/non-stick baking paper

1 x 900g loaf tin

4 tablespoons golden syrup

150g caster sugar

2 teaspoons bicarbonate of soda

600ml double cream

397g (1 tin) full-fat condensed milk

2 teaspoons popping candy (optional)

OK, so we can agree: this isn’t diet ice cream but what a horrid concept that is anyway!!!

What to do…

In a large, deep saucepan, chuck in the syrup and sugar and stir over a low heat until the sugar has dissolved. Increase the temperature to moderate and simmer for 5-6 minutes until you have a beautiful honey-coloured caramel.

Remove from the heat and tip in the bicarbonate of soda, mixing like crazy until it is evenly incorporated and foaming (reminds me of one of Connagh’s slightly dodgy childhood experiments!)

Tip the foaming honeycomb out onto your Bake O Glide or baking paper – it will naturally spread into a large circle and then just stop spreading as it starts to set. Leave for about 20 minutes, until the honeycomb has hardened and cooled down and then break into bite-sized pieces – dead easy – it looks much tougher than it actually is! Pop a third of the honeycomb into an air-tight container and save for decoration later.

Whilst the honeycomb is cooling, do a couple of jobs; firstly, fill the loaf tin with cold water and then empty it again. Line the tin with cling film (the water residue helps the cling film to stick to the tin).

Next, fill the saucepan that you used to create the honeycomb with water and then put it on a high heat. As the water comes to the boil, it will melt the residue honeycomb that is stuck to the inside of the pan – then you can just chuck it down the sink – no horrid scrubbing!

Then, make the ice cream: whip the double cream into soft peaks and then stir in the condensed milk. Tip in the remaining two-thirds of the honeycomb and popping candy, if using, and stir to disperse evenly.

Pour into the prepared loaf tin, level off the top and cover with cling film. Freeze overnight.

To serve, tip out and remove the cling film. Sprinkle with the saved honeycomb. Leave for 10 minutes to soften enough to cut, then cut into slices – don’t be mean with them – people are only going to ask for seconds!

Sooooo, soooo naughty but……sooooo, sooooo good!

Inspired by…

Mary Berry

How easy…

As the lady says, “Foolproof!”

 

 

 

 

 

 

 

16 Comments

  1. Kerry Puryer says:

    Love this Hokey Pokey Ice Cream. So simple to make. Hokey Pokey is what the New Zealanders call honeycomb (my Kiwi husband just loves it) and makes a lovely ice cream.

    • Cindy Duffield says:

      Hi Kerry,

      You’re the second person whose told me how popular this is in New Zealand – I think we are now spreading the word in the UK – I’ve got many of my friends now making it and I’m doing my second one today! It is absolutely gorgeous and I have no idea why it’s taken me so long to discover it – happy days now though!

  2. Isabella Hickey says:

    I watched a show where Mary Berry was making this o so easy ice cream and wanted to make it at some point so today was the day. I didn’t have time to make my own honeycomb so instead I crushed two crunchie bars.
    I am going to serve it for dessert tomoro with coffee biscuits and raspberries on the side.
    Thank you Mary Berry for such simple methods and recipes but o so decandent!

    • Cindy Duffield says:

      Enjoy! I’ve now made it maybe 10 times – everyone absolutely loves it – it’s a permanent fixture in our freezer. x

    • Cindy Duffield says:

      Hi Jane,

      It’s my absolute favourite and I always have some in the freezer. I have kept it in their for up to a month but usually it gets demolished within a couple of days! Enjoy! I’m making some more on Friday for the weekend xx

  3. Jackie says:

    Just trying this at the moment. I thankyou so much for your brilliant idea on cleaning the pan aswell, It makes sense to boil water in the pan but just never thought about it. Thankyou.

  4. Nishi says:

    Thanks for this….saw Mary do this on tv but then cldn’t remember or find recipie online. Love the idea of these no-churn ice-creams…Nigella does some great ones too. Quick question about honeycombe…in your experience-is there an optimum time to stop heating the syrup & sugar…can imagine it going easily awry if heated too little or too much?

    • Cindy Duffield says:

      Hi Nishi

      Thanks for the feedback. You have to watch the honeycomb like a hawk – no going off and doing something else. On average (I now make this A LOT) it takes around 6 minutes. Be patient, keep watching and all of the sudden it will change from a light golden brown to a deeper one and the bubbles are evenly spread – it’s not hard but I think you have to do it once to feel confident from then on. It’ll be fine – enjoy!!! x

Leave a Reply

Your email address will not be published. Required fields are marked *