darkens on one side more than the other. Keep boiling until the mixture goes a golden brown colour, about 5 minutes.
3 Add the bicarbonate of soda and stir for a few seconds – be careful this will expand quite a lot!
4 Quickly tip into an oiled tray and allow to set cold.
5 Cut into pieces and set aside to add to slightly softened vanilla ice cream.
HONEYCOMB ICE CREAM
Honeycomb is my wife’s favourite flavour of ice cream, so I have started making my own. It its quite simple and gives great results.
For the honeycomb: A lightly oiled baking tray – to place in when ready
80g butter 160g caster sugar 80g golden syrup 2 tsp. bicarbonate of soda
For the vanilla ice cream: 300 ml milk 300ml double cream 6 egg yolks 150g caster sugar 1 fat vanilla pod
To make the honeycomb: 1 Gently heat the butter, sugar and golden syrup in a large heavy based pan until the sugar has dissolved.
2 Turn the heat right up and boil rapidly, without stirring. Swirl the pan a little if it
TOP TIPS
If you want a more caramel flavour put the pieces of honeycomb in at the start of the churning.
When making the custard it will start to thicken as it comes up to the boil: make sure you get your spoon right into the corners and don’t actually boil it as it will curdle. If you think it’s getting that way put the pan in cold water to try and stop the residual heat.
Ensure the custard is cold before churning.
Turn your ice cream maker on 15 minutes before you start churning so it’s nice and cold.
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OPENING TIMES
To make the ice cream: 1 Pour milk and cream into a saucepan, cut the v.pod lengthways, scrape out the seeds and chuck the pod in as well, and then bring mixture to just below boiling point.
2 Take off the heat and allow the flavours to infuse.
3 While this is going on beat the egg yolks and sugar to almost white, so that they are nice and fluffy.
4 Take out the pod, then pass the mixture onto the egg and sugar and pour into a clean heavy based pan.
5 Place back onto a moderate heat and stir up towards boiling point. The mixture will start to thicken, and once it coats the back of a spoon remove from heat and leave to cool.
6 Once cool enough place in the fridge for about an hour, then should be ready to churn in an ice cream maker.
7 Once churned, add the honeycomb pieces. F
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