Honeycomb No-Churn Ice Cream
A very simple ice cream flavoured with honeycomb caramel
- 1 cup sugar
- 1½ tsp bicarbonate of soda
- 1 cup cream OR 1 tin evaporated milk
- 1 tin condensed milk
Make the honeycomb
- Place the sugar in a nonstick pan and warm slowly until the sugar melts.
- Stir continuously and cook until a pale golden colour, remove from the heat and leave to cool for a minute of two. If it is cooking/browning fast, place the bottom of the pan in some cool water to slow the cooking.
- Add the bicarb and stir. Pour out the honeycomb onto a non-stick mat. The more you stir it the smaller the bubbles will be. Leave to cool and bash up with a rolling pin.
Make the ice-cream
- Whip the cream to soft peak stage. OR if using evaporated milk make sure it is ice cold before whipping and whip it to soft peak.
- Fold in the condensed milk and pieces of honeycomb
- Freeze for at least 8 hours (or over night).
The perfect South African dessert
- 30 ml butter soft
- 125 ml sugar
- 3 eggs
- 15 ml apricot jam smooth
- 5 ml bicarb
- 125 ml milk
- 250 ml flour
- 2 ml salt
- 15 ml vinegar
- 125 g butter
- 185 ml sugar
- 185 ml milk
- 5 ml vanilla essence
- Preheat oven to 180°C, prepare a 20cm cake tin by greasing it well
For the sponge
- Beat the butter, sugar and eggs until fluffy (about 5 minutes)
- Beat in the apricot jam.
- Warm the milk slightly in the microwave and dissolve the bicarb in the warm milk.
- Sift in the flour, and salt and beat lightly to mix and prevent lumps. Stir in the milk and the vinegar.
- Pour into prepared tin and bake for about 40 minutes. It should be dark in colour and bouncy to the touch.
For the sauce
- While the cake is baking, place all the sauce ingredients in a pot and bring to the boil.
- Pour the sauce over the warm sponge and serve warm