Honeycomb Ice Cream

Method

• step 1

  4 tbsp Golden Syrup 150g caster sugar To deep saucepan in low heat. Stir until sugar desolved (no grit). Now bubble until golden caramel.

• step 2

  2level tsp bicarbonate of soda Stir and foam up, poor into greaseproof and allow to cool.

• step 3

  600ml double cream Whip to soft peaks, add 1 tin condensed milk Fold in. Break honeycomb, set aside 1/3 fold the rest in. Freeze for 6 hours in cling film lined deep tray. Top with honey comb and voila.