So we believe that every cook has a “nemesis” recipe. That one recipe that always starts with the best of intentions and then fails miserably. That recipe for us is the recipe for Honeycomb/ Cinder Toffee. It’s really not meant to be! We have all the ingredients, we have all of the necessary equipment. And yet every time, we find ourselves Googling “how to remove burnt sugar from saucepans” and wondering where we went so terribly wrong. Take this recipe for example. Blueberry ice cream with pieces of honeycomb sounded perfect! (And it is, but more of that later.) So we put away our anxiety and started.
We gently melted the sugar and golden syrup together down to a thick liquid and then just like you’re supposed to, started boiling it and waited until the mixture reached about 140 degrees C using our cooking thermometer. We were idly waiting for this moment when – out of nowhere – the mixture started to smoke and blacken within a couple of moments. It was horrific. And then there was burnt sugar EVERYWHERE.
So, we had to amend this recipe to make it less…er, dangerous. This means crumbling a Crunchie chocolate bar (or store-bought honeycomb, if you can find it) into the ice cream and not telling anyone (except for you, lovely reader). Hey, every cook has their nemesis.
Back to the ice cream – we’ve showed you our delicate Rose Ice Cream and our rich Chocolate Truffle Ice Cream. This gorgeous ice cream is slightly more interesting because it incorporates soft cooked blueberries, hard white chocolate chips and chewy honeycomb. We like to think this is the “Ben & Jerry” of our repertoire! Also, how lovely is the colour?
Makes a big tub of yummy ice cream
300ml double cream
200g condensed milk
200g frozen or fresh blueberries
1 tsp vanilla essence
1 Crunchie bar, crushed into shards
100g white chocolate chips
- In a non-stick saucepan, cook the blueberries on medium heat. As they release their juices, gently mash them. (We still like to see bits of blueberries in our ice cream but you can puree the blueberries before you cook them if you like!)
- Cook until the mixture is slightly reduced – you want to get rid of some of the water as it may affect the consistency of the ice cream. Leave aside to cool.
- Whip the cream and condensed milk together until the mixture is thick like mascarpone!
- Add the vanilla.
- Add the cooled blueberry mixture and mix until incorporated.
- Add the white chocolate chips and crushed Crunchie and mix.
- Pour into a freezable plastic container.
- Place in the freezer for 6-8 hours or overnight.
- Enjoy at your leisure!
So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.