HONEYCOMB ICE CREAM
Homeycomb Candy:
1 cup granulated sugar
1/4 cup Golden Syrup
2 tablespoons honey
1/2 cup water
2 teaspoons baking soda
Line 8x8 pan with parchment paper. If you crumple it will stay in pan better but the hot liquid will weigh it down.
In heavy-bottom saucepan, add sugar and give it a shake so it lays flat in the pan. Add golden syrup and honey and the water, so all of the sugar has been moistened. Do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.
Cook the mixture to 300°F, which should take about 5-10 minutes, depending on the strength of your stove, then remove the pan from the heat, Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Le cool at least one hour or until hardened, then whack the honey comb to break in pieces. Must be used immediately or it will absorb moisture from the air and soften. It can be stored in an airtight container.
ICE CREAM
Use the regular cooked ice cream recipe but only add 1/2 cup of golden syrup for the 1 cup corn syrup. Cool as usual. Just before freezing throw in about 1/4 of the honeycomb candy that has been broken up into the mix. Freeze as usual. As soon as the ice cream is removed from the freezing container and put into a large bowl, stir in the remaining honeycomb candy that is broken into piece and store in freezer
