Clotted cream and honeycomb ice cream
Makes: about 2 litres, with honeycomb left over
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Clotted cream and honeycomb ice cream
Warning, this ice cream is dangerously addictive! The clotted cream adds a really rich creaminess and the honeycomb a wonderful toffee-like taste.
Makes: about 2 litres, with honeycomb left over
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
460Kcal
Fat
34gr
Saturates
21gr
Carbs
37gr
Sugars
37gr
Fibre
0gr
Protein
4gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the honeycomb (you will only need half)
- butter, to grease
- 200g caster sugar
- 90g golden syrup
- 2 tsp bicarbonate of soda, sifted to remove lumps
For the ice cream
- 227g clotted cream (we used Rodda’s)
- 1 x 397g tin condensed milk
- 300ml double cream
Step by step
- To make the honeycomb, generously grease a small 20cm square tin with butter. Put the sugar and golden syrup in a large pan and heat over a gentle heat, stirring constantly, until the sugar has dissolved. Bring to a simmer and bubble for 3-4 minutes, or until the mixture is a deep amber colour. Turn off the heat and add the bicarb, stirring quickly until you can’t see any traces of powder. The mixture will bubble up considerably. Pour into the prepared tray, where the mixture will continue to bubble, and leave to cool for 45 minutes to 1 hour, or until completely cold. Turn out onto a board and break off around half. Roughly chop this half into little nuggets (the rest can be broken up and stored in a jar).
- Put both the clotted and double cream into a large bowl and whisk until the cream thickens to soft peak stage. Drizzle in the condensed milk while still whisking and then stir through the chopped honeycomb. Transfer to a freezer- safe container and freeze for 6-8 hours, until set, or ideally overnight.
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Remove the ice cream to the fridge for 20-30 minutes to soften slightly before scooping.To storeThe ice cream keeps for up to 1 month in the freezer. Leftover honeycomb keeps for up to 3 days.
