Debbie's Famous Honeycomb Ice-Cream Recipe
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Did you know that our very own Debbie Koping is a master at decadent desserts! Looking for a crowd-pleaser? Debbie has generously divulged one of her go-to recipes for Honeycomb Ice-Cream 🍨 No matter the weather, this sweet treat is sure to hit the mark.
Honeycomb Ice-Cream:
Preparation time: 25minutes
Cooking time: 15minutes
INGREDIENTS:
For the Honeycomb:
4tbs golden syrup
200g castor sugar
2tsp bicarbonate of soda
For the ice-cream:
For the Ice-Cream:
1x pot of parev whipped cream, unsweetened
1 vanilla pod
4 eggs, separated
50g castor sugar
METHOD:
Greece a 20cm square cake tin or slice tray.
In a large saucepan, heat the golden syrup and sugar together, bring to the boil, then simmer on medium heat for 10 minutes. It needs to be a rich golden brown colour, but watch that it doesn't burn.
As soon as it's golden brown, remove the pan from the heat and carefully add the bicarbonate. Mix it in quickly as the mixture will foam up instantly.
Pour immediately into the greased tin. Leave to set until hardened and break into big / medium and smaller bite sized chunks.
To prepare the ice-cream, beat the cream with an electric whisk until firm. Beat in the egg yolks.
Split the vanilla pod and scrape the seeds from it. Add them to the cream mix.
In a clean bowl, beat the egg whites.
Beat in the sugar.
Fold in the whipped cream mix.
Reserve a few bits of honeycomb for garnish and fold in the rest.
Freeze overnight. Serve sprinkled with extra honeycomb pieces.
Author: Seeff Atlantic Seaboard & City Bowl
