Ok, so the temps have dropped to 'standard' UK summer levels, but in case we're visited by the mercury agitator again, here's one of our most popular Scratch SupperClub desserts.
HOMEMADE HONEYCOMB ICECREAM
For the Honeycomb
MELT 4TBS golden syrup + 200gm caster sugar
SIMMER 5-10 mins
ADD 3 tsp bicarb
POP bubbling mix on to a greased tray
For the Icecream
BOIL 220ml water, 250gm sugar and a vanilla bean
SIMMER for 5 mins
WHIP 8 egg yolks 5 mins until fluffy
POUR the boiling syrup into the yolks
ADD 800ml cold double cream (single for Aussies)
WHIP to blend
POP into icecream maker and fold crushed honeycomb through at the very end. Try not to scoff in single sitting.
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