Maple honeycomb ice cream

Name: Maple honeycomb ice cream
Total time: 30 min
Yield: Makes approx 2 litres
Ingredients: for the tin groundnut or sunflower oil; 200g caster sugar; 6 tbsp maple syrup; 2 tsp bicarbonate of soda; 300ml sweetened condensed milk; 2 x 600ml pots double cream; 2 tsp vanilla extract

Preparation and cooking time
- Total time30 mins
- + freezing
Easy
Makes approx 2 litres

Ingredients

for the tin groundnut or sunflower oil
200g caster sugar
6 tbsp maple syrup
2 tsp bicarbonate of soda
300ml sweetened condensed milk
2 x 600ml pots double cream
2 tsp vanilla extract

Method

STEP 1
Lightly oil a non-stick baking sheet. Put the sugar and 4 tbsp of the syrup in a frying pan with 3 tbsp water.
STEP 2
Heat gently until the sugar dissolves, swirling the pan to help it along.
STEP 3
Boil the mixture until it turns a deep, golden caramel colour.
STEP 4
Add the bicarbonate of soda.
STEP 5
Stir it in with a whisk – this will make it foam up.
STEP 6
Quickly pour it onto the oiled baking sheet and leave to cool completely.
STEP 7
Break into bite-sized pieces.
STEP 8
Put the condensed milk, cream, the rest of the maple syrup and vanilla into a large bowl. Beat with an electric whisk until softly whipped and just holding a thick ribbon.
STEP 9
Gently fold in most of the of honeycomb then tip into a freezer container. Finish with the rest of the honeycomb, and freeze until needed.