Recipe: No fuss honeycomb ice cream
- Credit: Archant
Lisa from Dalston’s Weeknight Diner Cook School on a sweet treat you can make without a fancy ice-cream maker
Who needs cheering up? With the current social distancing, all schools either closed or partially closed and home schooling the new normal, I thought a simple yet utterly delicious ice cream that’s easy to make with your children would go down a treat.
You don’t need an ice cream maker, only a handful of ingredients, which can easily be bought from your local corner shop… if you’re quick! It’s a great recipe for a cookery lesson in your new home schooling timetable!
Honeycomb Ice cream
You may also want to watch:
5 tbsp of white granulated sugar
2 tbsp of golden syrup
- 1 Three men who went on stabbing spree in Hackney convicted of murder
- 2 "Outcry" over fortnightly rubbish collection in Stamford Hill
- 3 "Predator" jailed after sexually assaulting sleeping woman on Hackney bus
- 4 Reopening week saw “record-breaking” days at pubs in Hoxton
- 5 70 firefighters tackle Old Street tower block blaze
- 6 Three men charged following Hackney shooting
- 7 Hackney volunteers tend to Overground station gardens
- 8 Hackney restaurant exhibits local artists with new art space
- 9 NEU members continue strike action at Leaways
- 10 Hackney service remembers Prince Philip, 'rock of the nation'
1 tsp bicarbonate of soda
600ml double cream
1 can of condensed milk
Tiny splash of vodka or gin ( purely to stop the ice cream going too icy)
First make the honeycomb. NOTE: This needs adult supervision, it’s sticky, hot and can burn you, so however tempting, do not touch it until it is cool.
Place the sugar and the syrup in a saucepan on a low heat and swirl the ingredients gently.
Do not stir as you want to keep as may bubbles in the mixture as you can. Once the mixture has melted and turned a golden brown with lots of bubbles, take off the heat and stir in the bicarbonate of soda.
It should foam up immediately. Tip the mixture onto a lined baking sheet straight away and set aside to cool.
DO NOT TOUCH!
For the ice cream, in a large bowl, mix the double cream with an electric whisk until it starts to thicken, add the condensed milk and a splash of vodka. Whisk again until the mixture has the consistency of soft peaks when the whisk is lifted out the bowl.
Once the honeycomb has cooled, smash it into little pieces by placing a clean tea towel over the top and using a rolling pin or spoon. Add this to the cream mixture and stir. Then place into a freezer container and freeze until hardened!
Lisa Cowling runs cooking classes from her home in Hackney.
Week Night Diner Cook School. To book send an email to firstname.lastname@example.org