Honeycomb Candy Ice Cream

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Since I have posted a couple options for base recipes (a custard base and an eggless base) on the blog, you can now start playing around with different flavors. A customer favorite of Sweet Melissas’ is our homemade honeycomb candy ice cream.

HONEYCOMB CANDY

  • 1/8 Cup Honey (any variety)
  • 1/4 Cup Light Corn Syrup
  • 1 Cup Granulated Sugar
  • 1/8 Cup Water
  • 1 Heaping tsp Baking Soda

Preparation

Start by prepping an 8X8 inch baking pan with a sheet of parchment paper and spray it with non stick cooking spray. The paper should be longer than the pan on two sides to help pull the candy out when finished.

Combine honey, corn syrup, sugar and water in a medium saucepan and whisk until throughly mixed. The candy will triple in size in the end, so definitely have a bigger saucepan that you would expect. 

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Cook the honey mixture on medium high heat until it reaches 300 degrees using a candy thermometer. Once it reaches this temperature, take off of the heat.

Start whisking your mixture, and add in the baking soda all at once. Make sure to incorporate it completely, but quickly, as it will be hot and foaming up rapidly. After you have mixed in the baking soda, you can pour the foaming candy into your prepared pan.

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Let the candy cool completely and the chop it up into pea sized to penny sized pieces.

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Store the candy in an airtight container unless you are going to immediately make your ice cream base. Make the ice cream* according to either base recipe and once it is finished churning, scoop the soft ice cream into your freezer safe container and fold in as much of the honeycomb candy as you want! Freeze for at least two hours to let the ice cream firm up and the candy to infuse into the ice cream. You will get some crunchy pieces of candy and some caramel-like gooey pieces. Absolutely delicious!

*If you are pressed for time, or have a store bought vanilla ice cream that you already love, just soften the ice cream by leaving in on your counter for 15-30 minutes and mix in the honeycomb candy pieces once softened. Put back in original container and freeze for at least two hours.

Honeycomb Candy Ice Cream
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Ingredients
  1. 1/8 Cup Honey (any variety)
  2. 1/4 Cup Light Corn Syrup
  3. 1 Cup Granulated Sugar
  4. 1/8 Cup Water
  5. 1 Heaping tsp Baking Soda
Instructions
  1. Start by prepping an 8X8 inch baking pan with a sheet of parchment paper and spray it with non stick cooking spray. The paper should be longer than the pan on two sides to help pull the candy out when finished.
  2. Combine honey, corn syrup, sugar and water in a medium saucepan and whisk until throughly mixed. The candy will triple in size in the end, so definitely have a bigger saucepan that you would expect.
  3. Cook the honey mixture on medium high heat until it reaches 300 degrees using a candy thermometer. Once it reaches this temperature, take off of the heat.
  4. Start whisking your mixture, and add in the baking soda all at once. Make sure to incorporate it completely, but quickly, as it will be hot and foaming up rapidly. After you have mixed in the baking soda, you can pour the foaming candy into your prepared pan.
  5. Store the candy in an airtight container unless you are going to immediately make your ice cream base. Make the ice cream according to either base recipe and once it is finished churning, scoop the soft ice cream into your freezer safe container and fold in as much of the honeycomb candy as you want! Freeze for at least two hours to let the ice cream firm up and the candy to infuse into the ice cream.
Notes
  1. If you are pressed for time, or have a store bought vanilla ice cream that you already love, just soften the ice cream by leaving in on your counter for 15-30 minutes and mix in the honeycomb candy pieces once softened. Put back in original container and freeze for at least two hours.
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/

 

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