Honeycomb Ice Cream With Toffee Sauce Recipes

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

Steps:

• Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
• Set aside a metal whisk and one Tablespoon of baking soda.
• In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
• Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
• Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
• Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

Steps:

• Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
• Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of a wooden spoon. Leave to cool.
• Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid. If you don't have an ice cream machine, please see the tip below.

Steps:

• HONEYCOMB:
• Combine sugar & golden syrup in saucepan & stir over low heat until sugar dissolves.
• Increase heat and stir until deep gold and foaming.
• Remove from heat, stir in bi-carb soda and pour on to greased baking sheet and cool to room temperature.
• Break in to 1cm square pieces.
• ICE CREAM:.
• Line base of a 28cm fluted tart tin with a removable base with freezer wrap and spray with oil.
• Whip cream and vanilla until peaks form, cover and refrigerate.
• Combine sugar and water in saucepan and stir over low heat until dissolved.
• Increase heat and cook without boiling until hard boil stage.
• Beat eggs until pale and thick.
• While still beating, gradually add hot syrup and beat until cool.
• Fold whipped cream and honeycomb into egg mixture and pour into prepared tin.
• Cover and freeze for 5 hours.
• SAUCE:.
• Melt butter in deep saucepan, add sugar, golden syrup and stir until sugar dissolves.
• Stir in cream and simmer for 10 mins, cool to room temp and refrigerate.
• Serve ice-cream in wedges with sauce and a toffee decoration.
• TOFFEE:
• Combine all 3 ingredients in saucepan and stir until gold, pour on flat tray and set.