110g/4oz caster sugar

70ml/2½oz golden syrup

1tsp bicarbonate of soda

Vanilla Ice Cream

85g/3oz granulated sugar

110ml/4fl oz hot water

1 vanilla pod, cut down the middle

3 egg yolks

290ml/ ½ pt double cream

290ml/ ½ pt full fat milk

1tsp vanilla extract


Serves 8

  1. Honeycomb – Oil a baking sheet.
  2. Place the caster sugar and golden syrup in a deep pan and heat gently until the sugar dissolves. Swirl the pan gently but do not put a spoon in to stir as it could cause the sugar to crystallise and then you won’t get rid of the lumps.
  3. When dissolved, turn up the heat and boil until the mixture goes a medium caramel colour, like the inside of a crunchy bar. This takes about 5 minutes.
  4. Add the bicarbonate of soda and whisk in for a few seconds, the mixture will rise up like a big foam and then pour it onto the oiled baking sheet.
  5. Leave at room temperature to get completely cold.
  6. Ice cream – Put the sugar, water and vanilla pod into a saucepan over a medium heat and swirl the pan over the heat to help the sugar dissolve.  Once the sugar has dissolved turn up the heat and boil the liquid like crazy for 4-5mins.  Remove the vanilla pod, scrape out the seeds, add to the liquid and allow to cool.
  7. Whisk the egg yolks and when quite thick pour the sugar syrup in, whisking all the time until the mixture is very thick and doubled in volume.
  8. Lightly whisk in the double cream, milk and vanilla extract until just combined. Pour into an ice cream machine to churn or if you don’t have an ice cream machine, pour the vanilla mixture into a Tupperware and freeze for 2-3 hours.  When almost frozen, whizz in a magimix or whisk to break down the ice crystals.  Put back into the Tupperware,  and freeze until almost solid.
  9. Break or crush the honeycomb into chunky pieces and mix up through the ice cream, return to the freezer until the ice cream is frozen.  Remove from the freezer 10-15mins before serving to allow it to be soft enough to scoo


Think Ahead & Helpful Hints

  • Don’t throw used vanilla pods away, wash and dry them and add to bottles of vanilla extract or pots of sugar.
  • Once you have mastered the vanilla ice cream you can add so many things to it to change the flavour… fruit purees to make ripples, crushed meringues and strawberries…
  • This will keep for 2 months in the freezer.