ICE CREAM - Honeycomb Ice Cream

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Nb persons: 16
Yield:
Preparation time:
Total time:
Source:

Rustic Canyon's Honeycomb Ice Cream Honeycomb candy:
5 tablespoons	sugar, preferably organic evaporated cane sugar
2 tablespoons	wildflower honey, preferably organic
1 teaspoon	baking soda
In a small to medium pan, combine the sugar and honey, and cook until the sugar is melted and the mixture has turned a caramel color. Remove from heat and add the baking soda all at once, quickly stirring to evenly distribute the soda. Be careful, as the soda will cause the sugar mixture to bubble rapidly. Pour the honeycomb into a rimmed baking sheet lined with parchment and set aside until cooled and hardened, about 30 minutes. Break the honeycomb into big and small pieces, and store in an airtight container until needed. Honeycomb ice cream:
3 cups	heavy whipping cream, preferably organic
1 (14-ounce) can	condensed milk, preferably organic
1 tablespoon	vodka
Pinch	salt
Prepared honeycomb In a large bowl, whip the cream to soft peaks. Stir in the condensed milk and whip again to soft peaks, then whisk in the
	vodka
	salt

Gently fold in the honeycomb, careful not to overmix; you want a
swirl look to the ice cream. Transfer to a smaller container and
put in the freezer until firmed, 1 to 3 hours. This makes about
one-half gallon of ice cream.

Serves 16

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