Honeycomb Ice Cream With Toffee Sauce

Recipe by An_Net
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.