Ingredients
• 1kg quality vanilla ice cream
• 1 punnet blueberries
• 6 waffle cones
Honeycomb
• 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
Method
Honeycomb- Line the base and sides of a 20x20x5cm tin with baking paper.
- Combine water, glucose, honey and sugar in a deep saucepan.
- Place pan on 12 on the AEG induction cooktop and do not stir (agitation will cause the sugar to crystallise).
- Use a sugar thermometer to monitor the temperature.
- 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.
- The honeycomb will instantly start to rise as the bi-carb is whisked through the mix.
- 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- Place sugar and water into a heavy based saucepan.
- Bring to a boil on the AEG induction cooktop.
- Cook until the sugar syrup turns a caramel colour and is 170°C (using a sugar thermometer).
- Remove from heat and add the cream (be careful as it may spatter).
- 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.
- Stir in the butter until fully incorporated.
- Leave to completely cool.
- Crush the honeycomb.
- Spoon the ice cream onto a chilled serving platter.
- Make a large indent in the middle of the ice cream.
- Add the honeycomb and blueberries.
- Use a large spatula to combine.
- Scoop into the waffle cones and add honeycomb to suit your preference.
- Drizzle with the salted caramel sauce.