Real honeycomb ice cream

Dreamy, delicious and dangerous, once you have one mouthful of this ice cream, you’ll want the whole tub! You can also serve these in eight lined ramekins – just tip them out to serve.

SERVES 10 PREP 10 mins plus at least 3 hrs freezing COOK 10 mins EASY VG

150g caster sugar

4 tbsp golden syrup

2 tsp bicarbonate of soda 600ml double cream

1 x 397g can condensed milk 1 Line a small baking tin with baking parchment. To make the honeycomb, gently heat the sugar and syrup in a deep saucepan for around 3-5 mins. Try not to let the mixture bubble until the sugar grains have disappeared. Once completely melted, simmer, without stirring, until you have a caramel the colour of dark honey (a few minutes).

2 Immediately turn off the heat and tip in the bicarbonate of soda. Working quickly, beat with a wooden spoon until it has all disappeared and the mixture is foaming. Pour into the lined tin, scraping down the sides of the pan (be careful as the mixture is very hot). Set aside to cool for around 15 mins until hardened. Break into bite-sized pieces.

3 Whisk the cream to soft peaks using an electric whisk, then stir in the condensed milk. Gently stir in two thirds of the honeycomb.

4 Line a 2lb loaf tin with cling film and pour in the cream mixture. Level the top and cover with cling film before freezing for at least 3 hrs, or overnight. 5 Remove the ice cream from the freezer 10 mins before you want to serve. Tip out of the tin, remove the cling film and top with the remaining honeycomb. Cut into slices. Can be made up to a month ahead and kept frozen.

GOOD TO KNOW gluten free

PER SERVING 506 kcals • fat 35g • saturates 22g • carbs 43g • sugars 43g • fibre none • protein 4g • salt 0.7g