Toasted Honeycomb

A delightful toasted honeycomb ice cream adapted from Day with Mei and Margie Nomura in an effort to recreate the amazing honeycomb ice cream at Super Secret Ice Cream in N.H.

FOR HONEYCOMB

2 TBSP HONEY
140 G SUGAR
1 TSP SODIUM BICARBONATE

1. Line a 23cm square baking tin or baking tray with non-stick baking paper. This is for the honeycomb which will be very hot, so make sure it is on a surface that can handle heat in case of any spills.
2. Next, take a large pan (the honeycomb mix will froth up a lot so choose a pan larger than you think) and add the golden syrup. Place over a gentle heat for about 1 minute – or until the syrup becomes very runny.
   3)Add the sugar and bring to the boil, swirling the pan to stop it from burning (don’t stir). Once boiling, continue to cook for 3 minutes, swirling often to prevent it from burning. Do time it and don’t guess.
   4)Remove from the heat and shoot in the bicarbonate of soda. Stir quickly and confidently – you don’t want to overmix it but you do want it to be completely dissolved. Take care, it will really froth up.
   5)Pour into the prepared tin/onto the prepared baking sheet and leave for about 1 hour – or until set. Don’t touch it at all during this time as it will be VERY hot. As soon as you’ve finished with the pan pop it in the sink and fill with hot water from the tap and washing up liquid and the honeycomb will come off very easily – don’t leave it to sit and harden or you’ll never get it off.

ADAPTED FROM MARGIE NOMURA

FOR ICE CREAM

1. Toast the milk powder in a skillet until golden brown first.

2. Add 40 g sugar, whole milk, dextrose powder, egg yolks, milk powder, salt, vanilla extract, and guar gum (if using) to a blender. Pulse until the mixture is smooth and the egg yolks are fully dispersed.

3. Set a saucepan (ideally at least 3 quarts/3.5L) over medium heat and add 50g sugar to the dry pan in an even layer. Do not stir or disturb the sugar; allow it to start melting around the edges. Once the mixture begins to melt, gently push the liquid sugar around the edges towards the center of the pan. Continue doing so until all the sugar is melted and becomes a golden brown color (again, looking for a graham cracker color).

4. Slowly drizzle in heavy cream to halt further caramelization. Take caution: it will sputter and steam. Bring the mixture to a simmer and stir with a spatula to dissolve. If small shards of caramel remain, don't fret, they will dissolve as the mixture continues to cook.

5. Add in the blended egg yolk mixture. Continue cooking over medium heat until the mixture reaches 180F, or until the mixture thickens enough to coat the back of a spoon. Stir frequently to prevent scorching.

6. Take the pan off heat and cover with a lid to steep for 20 minutes.

7. Prepare an ice bath in a large container with equal parts ice and water. Transfer the cooked ice cream base to a heatproof container. Place heatproof container in the ice bath to cool. Once cool, cover and set in the fridge overnight, ideally at least 8 hours to develop body and flavor.

8. Pour the chilled mixture into your ice cream machine and spin according to machine directions. The ice cream should be a soft-serve consistency when done. Transfer to an airtight container and place it in the freezer for at least 4 hours to fully firm up. To serve, allow the ice cream to thaw slightly at room temperature for a few minutes for easier scooping.

THIS RECIPE IS ADAPTED FROM DAY WITH MEI