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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.
Servings 6
Calories 633 kcal
Prep Time10 mins
Total Time10 mins

Ingredients
 

For the honeycomb

  • 250 g caster sugar
  • 100 g golden syrup

For the ice cream

  • 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

To serve

  • 2 tbsp honey

Instructions
 

Honeycomb

  • 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
Nutrition Facts
Honeycomb Ice Cream
Amount per Serving
Calories
633
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
20
g
125
%
Cholesterol
 
140
mg
47
%
Sodium
 
3814
mg
166
%
Potassium
 
181
mg
5
%
Carbohydrates
 
84
g
28
%
Fiber
 
1
g
4
%
Sugar
 
75
g
83
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Cuisine ITV This Morning, Summer
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