Honeycomb Ice Cream
November 20th, 2007
O.K. I’ve already given you the recipe for making honeycomb pieces. Now here’s one for the ice cream! It’s a bit complicated, but if you’re feeling up for the task, please go ahead and test it as part of my ice cream party!
Over the years, this has been our best-selling ice cream in the shop, and I hope it makes you as happy as the thousands upon thousands who have enjoyed it in Dingle and Killarney!
MURPHYS HONEYCOMB ICE CREAM
Ingredients:
- 130g Sugar
- 5 Egg Yolks
- 220ml Cream
- 200ml Milk
- 200ml volume honeycomb pieces
- 1 tablespoon caramel sauce
What to do:
Make the honeycomb pieces, and break then into small pieces. You will need 200ml volume, more or less (depending on your tastes!)- Make the caramel sauce.
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan, and place over low heat.
- Stir until the custard thickens (around 60C).
- Allow the custard to cool.
- Whip the cream until it has doubled in volume (don’t over-whip!) and fold into the custard.
- Freeze using a domestic ice cream machine, adding the honeycomb pieces and caramel sauce when it’s fairly solid.
- You can also just cover and place in the freezer, stirring every few hours, and again, add the honeycomb and caramel when it’s reasonably solid.
Notes:
- Beware adding any more caramel sauce or the ice cream will get soggy.
- The part about adding the honeycomb at the end is important, as you don’t want the pieces melting in the ice cream.
- You will have extra caramel sauce left over, and you can always use it as a topping for the ice cream or to make a caramel sundae.
Technorati tags: caramel, honeycomb, recipe, hokey pokey, ice cream, candy
Stumble it! |
Save to del.icio.us! |
Digg it!
November 25th, 2007 at 12:55 pm
Hiya from Singapore!
I absolutely love your website! I don’t happen to own an ice cream machine =( but i was wondering if i could make your recipes for ice creams without one?
Thanks, and keep posting!
Rahul
November 25th, 2007 at 6:01 pm
Hi Rahul! Yes, you can simply cover the ice cream mix and put in the freezer, stirring every few hours to break up the ice crystals.
December 9th, 2007 at 4:20 am
Hooray! You’re the best, Kieran! I missed it when it went up, but now I can hardly wait to try.
Your American writer fan,
Alana
January 18th, 2008 at 3:51 pm
That looks amazing. Once my new ice cream maker arrives (so exciting) this will be high on the list of things to try out. Yum!!!