Honeycomb Ice Cream

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

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

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.