There may still be a chill in the air but the sky is clear and the cone machines are in full swing. If a 99 isn’t your cup of tea then try this easy and delicious ice-cream.
This honeycomb ice-cream is sweet and creamy and is a great accompaniment to some of the other recipes given throughout the last couple of articles.
It’s not as complicated as it sounds to make but of course you don’t need to tell anyone else that!
8oz granulated sugar
1 tbsp golden syrup
1 tbsp water
½ tbsp bread soda
Knob of butter
3 medium eggs (separated)
4oz castor sugar
1 tsp vanilla extract
½ pint cream (semi-whipped)
Start by making the honeycomb.
Add the sugar, golden syrup, water and butter to a saucepan, bring to the boil without stirring until the mixture changes colour to a light brown, this takes approximately 3 minutes. Be careful not to burn this mixture or yourself. Boiled sugar is extremely hot!
Remove from the heat and whisk in the bread soda, turn the mixture out onto a baking sheet and allow to harden, when set break into small pieces to use in the ice-cream.
For the ice-cream whisk the egg whites until they form stiff peaks.
Whisk the egg yolks, vanilla extract and sugar in a bowl over a saucepan of simmering water.
Fold the semi-whipped cream into the egg yolk mixture then gently fold in the egg whites, keeping as much air as possible in the mixture.
Finally gently fold in the broken pieces of honeycomb, pour into a 2lb loaf tin that is lined with cling film and freeze overnight.
Once frozen the cling film will make it easier to remove from the tin and enjoy with any dessert or simply on it’s own.
Take advantage of the sunshine and make this delicious summery ice-cream.
(Text originally published in An Focal 23 April 2013)