Clotted cream and honeycomb ice cream recipe
Warning, this ice cream is dangerously addictive! The clotted cream adds a really rich creaminess and the honeycomb a wonderful toffee-like taste.
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Cooking tools:
- Saucepan
- Wooden spoon
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Spatula
- Airtight container
- Freezer
- Stove
Ingredients
- butter, to grease
- 200g caster sugar
- 90g golden syrup
- 2 tsp bicarbonate of soda, sifted to remove lumps
- 227g clotted cream (we used Rodda’s)
- 1 x 397g tin condensed milk
- 300ml double cream
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