Cracked pieces of baking-soda honeycomb toffee are folded into a vanilla custard-based ice cream. This is New Zealand's best-loved ice cream flavour, and it keeps well in the freezer.
Boil the golden syrup with half the sugar over medium heat, without stirring, for 6 minutes until deep amber, then remove from the heat and whisk in the baking soda quickly. It will foam and expand; pour onto baking paper and let it set hard for 20 minutes.
Let the toffee sit at room temperature for 20 minutes until firm enough to snap, then break it into large shards.
Warm the milk and cream, whisk the egg yolks with the remaining sugar and slowly pour in the hot milk, return everything to the pan and cook over low heat for 8 minutes until it coats the back of a spoon, then stir in the vanilla and let it cool.
Churn the cooled custard base in an ice cream maker until thickened, fold in the broken honeycomb pieces in the last 2 minutes, then transfer to a container and store in the freezer.
Do not stir the toffee while it boils, or the sugar will crystallise instead of turning glassy. Take the pan off the heat the instant you add the baking soda, since the mixture foams up within seconds and can overflow. Allergens: contains milk and egg.
Do not crush the honeycomb toffee too finely; larger shards stay crunchy for longer once frozen into the ice cream.
Admin DadaGastro · verified in test kitchenBal şekerini kaynattığım 6 dakika boyunca karıştırma isteğine yenik düştüm, sonuç sertleşmeden önce pütürlü bir doku aldı ama yine de dondurmaya karışınca fazla fark edilmedi, lezzet gene de iyiydi.
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