HONEYCOMB ICE CREAM

Every year when various grandchildren come to stay, there are always certain things that they want to do or places to visit. It becomes an annual ritual. For my grand daughters who have just been staying here, they always have to visit a local honey farm and stock up on honey and honey sweets. There is a small departmental store in our nearest town where they like to go and stock up on pencils, pens, rubbers etc.etc. for going back to school. I know they can buy all these things at home and probably cheaper this year with the exchange rate as it is but again, it is a ritual! And we have to make honeycomb ice cream! I make it once a year because I know it must have lots of calories! I have had the recipe so long that I do not know where it came from! It's delicious, once a year!

5 tbsp white sugar

2 tbsp golden sugar

1 tsp bicarbonate of soda

500ml/1 pint whipping cream

1 tin condensed milk

Start by making the honeycomb. Place the sugar and syrup in a saucepan and cook over a low heat until the sugar melts. Boil rapidly until the caramel is a mid-gold in colour. Remove from heat and sift the bicarb over it. Stir the frothy mixture then pour on to a greased baking sheet. Allow to cool then break into smallish chunks.

Whip the cream until floppy then beat in the condensed milk. Continue beating until the mixture is quite stiff. Fold in the honeycomb and any crumbs. put into a freezer proof container and freeze for about 8 hours or overnight. It does not require any stirring.