Melt sugar and honey in a saucepot, preferrably a light-coloured one so you can monitor the colour. The mixture will start to bubble and brown. Stir constantly using a wooden or silicone spatula.
Once the sugar syrup has turned a deep amber (caramel) hue, turn off the fire, add baking soda and stir the mixture until even. It will foam up and double in size, so do use a big pot. It is important to add the baking soda at the correct stage (hard crack stage - around 150°C). so that the resulting honeycomb will be brittle and crunchy instead of soft and sticky.
Pour the mixture into a tin lined with greaseproof paper, and allow mixture to cool and harden for at least 20 minutes. Crack the honeycomb into bite size pieces once cool, then store in an air-tight container to prevent honeycomb from becoming sticky.
Put the bowl of the ice cream machine into the freezer overnight prior to making the ice cream, or preferrably for 24 hours.
The next day, boil cream, milk, half of the sugar (30g), and vanilla paste in a saucepot until bubbles start to break the surface. Turn off the heat. The temperature should be around 80°C here.
Meanwhile, beat the egg yolks and remaining half of the sugar until pale.
Gradually add a small amount of the cream and milk mixture into the egg yolk mixture to temper the egg yolks (to slowly warm up the egg yolks, preventing them from coagulating). Pour this mixture back into the pot, and cook over low heat for a few minutes until mixture becomes thick enough to coat the back of a spoon. The temperature should be around 70-75°C here.
Strain the mixture into a bowl that is put into an ice water bath. Once the mixture has cooled, put in the refrigerator for at least 1-2 hours before putting into the ice cream machine. If your ice cream machine is a very powerful one, you don't have to refrigerate your mixture.
Take the bowl out of the freezer and place it into the ice cream machine. Pour the mixture into the bowl and turn on the ice cream machine to churn the mixture for about 20 minutes, until the liquid mixture becomes ice cream. Add some honeycomb pieces into the mixture at around the 15-minute mark (for the flavour to infuse into the ice cream), and some more at the 19-minute mark (so that you still have bite-size pieces of honeycomb).
Scoop the ice cream out of the ice cream machine and into a container, and keep in the freezer for at least a few hours before eating. The ice cream will be harder if frozen overnight.
Ingredients
Directions
Melt sugar and honey in a saucepot, preferrably a light-coloured one so you can monitor the colour. The mixture will start to bubble and brown. Stir constantly using a wooden or silicone spatula.
Once the sugar syrup has turned a deep amber (caramel) hue, turn off the fire, add baking soda and stir the mixture until even. It will foam up and double in size, so do use a big pot. It is important to add the baking soda at the correct stage (hard crack stage - around 150°C). so that the resulting honeycomb will be brittle and crunchy instead of soft and sticky.
Pour the mixture into a tin lined with greaseproof paper, and allow mixture to cool and harden for at least 20 minutes. Crack the honeycomb into bite size pieces once cool, then store in an air-tight container to prevent honeycomb from becoming sticky.
Put the bowl of the ice cream machine into the freezer overnight prior to making the ice cream, or preferrably for 24 hours.
The next day, boil cream, milk, half of the sugar (30g), and vanilla paste in a saucepot until bubbles start to break the surface. Turn off the heat. The temperature should be around 80°C here.
Meanwhile, beat the egg yolks and remaining half of the sugar until pale.
Gradually add a small amount of the cream and milk mixture into the egg yolk mixture to temper the egg yolks (to slowly warm up the egg yolks, preventing them from coagulating). Pour this mixture back into the pot, and cook over low heat for a few minutes until mixture becomes thick enough to coat the back of a spoon. The temperature should be around 70-75°C here.
Strain the mixture into a bowl that is put into an ice water bath. Once the mixture has cooled, put in the refrigerator for at least 1-2 hours before putting into the ice cream machine. If your ice cream machine is a very powerful one, you don't have to refrigerate your mixture.
Take the bowl out of the freezer and place it into the ice cream machine. Pour the mixture into the bowl and turn on the ice cream machine to churn the mixture for about 20 minutes, until the liquid mixture becomes ice cream. Add some honeycomb pieces into the mixture at around the 15-minute mark (for the flavour to infuse into the ice cream), and some more at the 19-minute mark (so that you still have bite-size pieces of honeycomb).
Scoop the ice cream out of the ice cream machine and into a container, and keep in the freezer for at least a few hours before eating. The ice cream will be harder if frozen overnight.
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