Honeycomb Ice Cream.

This really is so quick and easy to make, I first saw this recipe on Mary Berry's foolproof cooking. Later found this recipe on the Good Food's website that is basically the same but I thought I would tell you what I did. First making the honeycomb you'll need 5 tbsp sugar 2 tbsp golden syrup and 2 tsp bicarbonate of soda. Then grab yourself a oven tray place two sheets of greaseproof paper on the top. Heat the sugar and syrup together in a pan on a medium heat until the sugar melts into a caramel. Boil until the caramel turns a deep golden colour. Take off the heat, stir in the bicarbonate of soda and immediately pour the mixture onto the oven tray that is covered with greaseproof paper. Then set aside to cool for 30 minute. Now Making the ice cream you'll need 550 ml double cream and 1 x 400 g can condensed milk. Begin to whisk the double cream with an electric whisk until the cream is thick, then fold in the condensed milk. When the honeycomb is cooled, grab a rolling pin to break it up the honeycomb into small pieces leave a quarter of the honeycomb and break into bigger pieces. Put the bigger pieces of honeycomb to one side and with the smaller pieces fold into the cream mixture. Grab yourself a loaf tin, cover with cling film then empty out the mixture, cover with cling film so the mixture is completely covered then freeze for about 3 hours or until frozen. When the ice cream is ready take it out of the freezer, remove the cling film then flip the loaf tin onto a plate. After that lift away the loaf tin and the rest of the cling film, next you need to grab the bigger pieces of honeycomb that you left out earlier and place on top of the ice cream. That's it! You're all done and can begin to enjoy your delicious ice cream!