• 1kg quality vanilla ice cream
• 1 punnet blueberries 
• 6 waffle cones

• 415g caster sugar
• 75g water
• 150g glucose
• 65g honey
• 18g bi-carb soda, sifted 

Salted Butter Caramel Sauce
• 300g castor sugar
• 50g water 
• 200ml pouring cream
• 50g salted butter, diced  

  1. Line the base and sides of a 20x20x5cm tin with baking paper.
  2. Combine water, glucose, honey and sugar in a deep saucepan.
  3. Place pan on 12 on the AEG induction cooktop and do not stir (agitation will cause the sugar to crystallise).
  4. Use a sugar thermometer to monitor the temperature.
  5. Once the sugar reaches 160°C, remove from heat and immediately add the bi-carb soda and whisk quickly but thoroughly, ensuring the bi-carb soda is evenly dispersed throughout the sugar syrup.
  6. The honeycomb will instantly start to rise as the bi-carb is whisked through the mix.
  7. Once the bi-carb is fully incorporated, immediately pour into the prepared tin. The honeycomb will rise rapidly in the pan before setting. Do not move the pan before the honeycomb has had a chance to set (about an hour), otherwise the air that has been created and trapped will be knocked out.
Salted Butter Caramel Sauce
  1. Place sugar and water into a heavy based saucepan.
  2. Bring to a boil on the AEG induction cooktop.
  3. Cook until the sugar syrup turns a caramel colour and is 170°C (using a sugar thermometer).
  4. Remove from heat and add the cream (be careful as it may spatter).
  5. To ensure the sugar doesn’t solidify, place the saucepan back onto the induction hob at a medium heat and stir until it is fluid and homogenous.
  6. Stir in the butter until fully incorporated.
  7. Leave to completely cool.
To serve

  1. Crush the honeycomb.
  2. Spoon the ice cream onto a chilled serving platter.
  3. Make a large indent in the middle of the ice cream.
  4. Add the honeycomb and blueberries.
  5. Use a large spatula to combine.
  6. Scoop into the waffle cones and add honeycomb to suit your preference.
  7. Drizzle with the salted caramel sauce.