Maple Honeycomb Ice Cream
This honeycomb ice cream recipe promises a delicious treat that combines creamy indulgence with a delightful crunch. This honeycomb ice cream recipe is a guaranteed hit for any dessert lover seeking a perfect balance of flavours and textures.
Preparation Time: 10 minutes
Total time: 30 minutes
Serves: 20
Ingredients:
- for the tin groundnut
- 300ml sweetened condensed milk
- 2 x 600ml pots double cream
- 200g caster sugar
- 2 tsp vanilla extract
- 6 tbsp maple syrup
- 2 tsp bicarbonate of soda
Method:
Step 1: Lightly grease a non-stick baking sheet with oil. In a frying pan, combine the sugar, 4 tablespoons of syrup, and 3 tablespoons of water.
Step 2: Heat gently, swirling the pan to assist, until the sugar dissolves.
Step 3: Boil the mixture until it reaches a deep golden caramel colour.
Step 4: Incorporate the bicarbonate of soda.
Step 5: Whisk it in, causing the mixture to foam up.
Step 6: Quickly pour the mixture onto the oiled baking sheet and let it cool completely.
Step 7: Break into small, bite-sized pieces.
Step 8: In a large bowl, combine the condensed milk, cream, remaining maple syrup, and vanilla. Beat with an electric whisk until the mixture is softly whipped and forms a thick ribbon.
Step 9: Gently fold in most of the honeycomb, then transfer the mixture to a freezer container. Top with the remaining honeycomb and freeze until ready to use.
Recipe by Olive Magazine Recipes
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