Honeycomb Ice Cream With Toffee Sauce

"Sweet, crunchy and indulgent. For the sweet tooth in us all. Time does not include cooling or freezing times. Allow 8 hours in total to make this recipe."
 
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photo by An_Net photo by An_Net
photo by An_Net
Ready In:
2hrs
Ingredients:
15
Serves:
6
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ingredients

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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.

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Reviews

  1. very very very good. I found that if you scrape the chocolate off a violet crumble bar, crunchie, or any chocolate bar with honeycomb inside, it is even better.
     
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RECIPE SUBMITTED BY

I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas. My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG" width=100%> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=crazykeas.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/crazykeas.jpg" border="0" alt="Photobucket"></a> <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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