This article was written for Annabel & Grace, which is now part of Rest Less.
While enjoying a coffee with my neighbour, Emma, she mentioned one of her favourite recipes – Mary Berry’s Real Honeycomb Ice Cream. Not only is it fun to make your own honeycomb (older kids will love helping on this one) it is also super scrummy. In fact, it is a hit with both kids and adults alike. No ice cream machine required and this heavenly Honeycomb Ice Cream can, of course, be made in advance. Best of all, this recipe is foolproof so, in the nicest possible way, what are you waiting for?
Mary Berry Real Honeycomb Ice Cream
Ingredients
4 tablespoons golden syrup
150g caster sugar
2 teaspoons bicarbonate of soda
600ml double cream
397g (1 tin) full-fat condensed milk
How to prepare
(Or click here to watch Mary’s video)
Put the syrup and sugar into a large deep saucepan and stir over a low heat until the sugar has dissolved and turned into a golden caramel colour.
Remove from the heat and tip in the bicarbonate of soda, stir until it is evenly incorporated and foaming. Then tip the honeycomb onto baking paper – do not touch it as it will be burning hot. Leave for about 20 minutes to cool and solidify.
Meanwhile whip the cream in a large bowl until it has soft peaks. Then pour in the condensed milk and stir to combine.
Now break the honeycomb into bite size pieces. Save a third of the honeycomb and fold the rest into the ice cream mixture.
Pour the ice cream mixture into a loaf tin lined with cling film, cover with more clingfilm and freeze for 6 hours or overnight.
Turn out onto a serving dish and top with the remaining honeycomb.
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