burnt salted caramel & honeycomb ice-cream
No need to churn this mixture, oh no. The whipped cream retains enough air in its structure to keep the ice-cream fluffy and the amount of fat means it scoops straight out of the freezer. Best served with a dark chocolate cookie and a mug of black tea to even out the sweetness.
How to make it
  1. Toss the sugar into a saucepan and heat it over a high heat, stirring occasionally, until the sugar melts into a liquid syrup then darkens into a golden caramel. This will take a little while and will be very hot so please (please!) don’t stick your finger in it.
  2. Lower the heat and watch carefully as the mixture becomes darker and darker. This will happen far more rapidly so watch out. You want the mix to smell like sugar with a hint of smokiness and to be an amber colour.
  3. As soon as it hits this point, toss the milk and condensed milk in and stir rapidly. It will hiss and release plumes of steam, but don’t worry, that will calm down soon enough. Add the salt flakes and then put the caramel mixture aside to cool.
  4. While the caramel mixture is cooling, place your honeycomb in a plastic bag then wrap it in a tea towel. Smash the living daylights out of it with a meat mallet or similar.
  5. When the caramel mixture has cooled to room temperature, add it to the thickened cream and whip away until the mixture has doubled in volume, looks light and fluffy, and leaves a trail across the top. Stir in the honeycomb bits and freeze for at least four hours before serving with some dark chocolate salted rosemary cookies.
Recipe by onebitemore at https://www.onebitemore.com/2011/09/burnt-salted-caramel-honeycomb-ice-cream/