This homemade ice cream is a sweet cheat. It takes minutes to prepare (plus several hours to freeze) and is great to impress midweek. I make mine with crushed honeycomb (see my earlier blog), but you could mix in anything from pistachio nuts to crystallised ginger to fruit. However you want to make your ice cream, this is a rather calorific dessert, so eat with restraint….or a small spoon.
Preparation time: 5 minutes
Freezing time: minimum 4 hours (ideally overnight)
- 600ml double cream
- 397g (1 can) condensed milk
- 120g honeycomb
- Pour both ingredients into a large bowl and whip until the mixture forms soft peaks.
- Add your ice cream flavour, in this case all the honey comb made previously (smashed into large chunks, small pieces and some dust) and stir gently.
- Transfer into a freezable container and freeze overnight.
This week I’ve needed a sweet tooth, so I’ve managed to create both another H recipe (honeycomb) and homemade ice cream (the upcoming I recipe).
Honeycomb is deceptively easy to make, you just need to keep an eye on it as sugar gets very hot!
Preparation time: 1 minute
Cooking time: 5 minutes (plus 1hour of cooling in the fridge)
- 100g golden caster sugar
- 4 tablespoons of golden syrup
- 1.5 tsps baking soda
- In a saucepan, stir the sugar and golden syrup together. Stir as much as you want now but as soon as you apply heat, you must not stir, only swirl.
- Put the saucepan over a medium heat until the mixture has completed melted and bubbles until the colour of maple syrup, which takes about 3 minutes.
- Add the baking soda and stir vigorously. The honeycomb will froth up instantly. Pour this onto greased tinfoil.
- Put in the fridge and leave to set for about an hour. Smash with a clean hammer or rolling pin and it’s ready to eat.