Coffee ice-cream with honeycomb
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- Abigail Donnelly
- 4
- Easy
- 20 minutes, plus 2 hours' freezing time
- 10 minutes
- Buy Ingredients Here
Ingredients
- For the coffee ice-cream:
- 2 cups cream
- 1 cup full-cream milk
- 130 g icing sugar
- ½ cup strong espresso
- For the hokey pokey:
- 100 g sugar
- 4 T honey
- 1 ½ t bicarbonate of soda
- For the butterscotch sauce:
- 2 T butter
- 100 g treacle sugar
- 150 g golden syrup
- 1 t vanilla extract
- ½ cup cream
Cooking Instructions
To make the coffee ice cream, whisk all the ingredients until combined. Divide the mixture between 2 Ziploc bags, expel the air and seal. Lay the bags flat in the freezer and freeze for 2 1⁄2 hours.
Break up the mixture and blend in a food processor for 2–3 minutes. Spoon into a loaf tin and freeze.
To make the hokey pokey, whisk the sugar and honey in a saucepan over a medium heat until the sugar has dissolved. Cook until golden, then remove from the heat. Whisk in the bicarbonate of soda and pour onto a silpat or silicone paper. Allow to cool and set.
To make the butterscotch sauce, heat the butter, sugar and syrup in a saucepan over a medium heat. Boil for 5 minutes, then stir in the vanilla extract and cream. Cook until golden brown and sticky. Remove from the heat and allow to cool.
Cook’s note: Use Woolworths’ toffee dessert sauce if you don’t want to make your own butterscotch sauce (it’s delicious over waffles, too. Shhh!).
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