Maple honeycomb ice cream
- Preparation and cooking time
- Total time
- + freezing
- Easy
- Makes approx 2 litres
Skip to 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
Nutrition: per serving
- kcal270
- fat22.5g
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.
