Probably the best way of making ice cream without a machine is to mix it up and freeze it overnight. It is a simple as that. The flavourings are endless, but one of my favourites is chopped up Crunchie bars. I also like to serve a few fresh raspberries with this to cut the sweetness.
For the honeycomb
- 250 g caster sugar
- 100 g golden syrup
For the ice cream
- 2½ tsp bicarbonate of soda
- 1 tbsp vanilla extract
- 300 g carton of ready-made (shelf stable) good quality custard
- 4 tbsp honey
- 500 ml double cream, lightly whipped, don't go mad
- 2 tbsp honey
- Place the caster sugar and syrup into a nonstick pan, gently heat until the sugar dissolves. Then turn up the heat and cook until the sugar starts to turn to a caramel colour; no need to stir. ( If you have a thermometer, the temperature is between 120-125C).
- Now sprinkle in the bicarbonate of soda and mix quickly to incorporate, be careful as it will foam up the pan.
- Pour into a baking tray lined with parchment, and leave to cool. When it is completely cold break, it up into pieces. It can be stored in an airtight container.
- To make the ice cream, mix the vanilla extract with the custard and 4 tbsp honey. Add the cream and gently whisk together. If using an ice cream machine, pour the mixture into the bowl and churn until frozen. Spoon into a freezer-proof container and place in the freezer for a few hours to firm up.
- Alternatively, pour the ice cream mixture into a large freezer-proof container so the mixture is about 2-3cm deep (this will freeze quicker), then freeze for 40-45 minutes. Remove and gently whisk the mixture, or beat with a fork. Re-freeze for a further 45-50 minutes, then remove and beat again. Gently stir through 2 tbsp honey and the honeycomb to make ripples.
- Place back in the freezer with the lid on and freeze until firm. If the ice cream is too firm, add a little more honey.
Add ingredients from Vickery TV straight to your favourite online supermarket