Mary Berry Ice Cream Honeycomb Recipe
Mary Berry is a queen of desserts. Her Mary Berry Ice Cream Honeycomb Recipe is truly legendary. You will love this easy treat.
Equipment
- Large mixing bowl
- Electric Hand Whisk
- Small Heavy Saucepan
- Baking Parchment Paper
- Air-tight Freezer Container
- Wooden Spoon
Ingredients
- Double Cream 600 ML
- Condensed Milk 400 G
- Caster Sugar 150 G
- Golden Syrup 4 Tbsp
- Bicarbonate Of Soda 2 Tsp
- Vanilla Extract 1 Tsp
Instructions
- Line a baking tray with parchment paper. Set it aside for the honeycomb. Measure your sugar and syrup carefully.
- Put sugar and syrup in the saucepan. Heat it on a low setting. Let the sugar dissolve slowly. Do not stir the mixture yet.
- Turn the heat up to medium. Let the syrup bubble gently. Wait until it turns golden brown. This takes about five minutes.
- Remove the pan from the heat. Add the bicarbonate of soda quickly. Stir it once with a spoon. Watch it foam up instantly.
- Pour the foam onto the tray. Do not spread it out. Let it cool and harden. This will take thirty minutes.
- Whip the double cream in a bowl. Wait for soft peaks to form. Fold in the condensed milk slowly. Add the vanilla extract now.
- Break the cooled honeycomb into small bits. Use a rolling pin for this. Keep some pieces large for crunch.
- Fold the honeycomb into the cream. Pour it into your container. Smooth the top with a spoon.
- Cover the container with a lid. Place it in the freezer. Freeze for at least six hours. Overnight is even better.
Notes
- Use cold cream straight from the fridge.
- Do not over-stir the hot honeycomb foam.
- Work very quickly once you add soda.
- Use a deep pan for the syrup.
- Sift the bicarbonate of soda for smoothness.
- Do not over-whip the heavy cream.
- Store in the back of the freezer.
- Use fresh ingredients for the best flavor.