Honeycomb Ice Cream

From the Uniworld Recipe Collection

"We come from a long line of sweet eaters and ice cream connoisseurs. My children and I have always enjoyed combining different chopped up chewy, crunchy ingredients with scrumptious ice cream flavors. One day early in my cooking career, I developed this ice cream recipe when we opened the Blue Fox restaurant at The Oxford Hotel in Johannesburg. From that point on, I have always has a container of honeycomb ice cream in the freezer at home. My children say that this is my signature dessert and it is now on the menu at Red Carnation Hotels and on Uniworld ships as one of our Signature Dishes."

-Beatrice "Bea" Tollman (Founder and President of Uniworld's sister company, Red Carnation Hotels)

Serves 8
Ingredients

    1 cup (250 ml) corn syrup
    8 oz (250 g) granulated sugar
    1 tablespoon white vinegar
    1 tablespoon baking soda
    1 quart (1 l) premium vanilla ice cream

Preparation
Dissolve the syrup, sugar and vinegar over a medium heat. Turn the heat up high and boil until the syrup turns into a light caramel color. Remove the pan off the stove and quickly stir in the baking soda. Then pour the mix into a baking pan that has been lined with parchment paper and greased with butter. Leave to cool and harden; do not refrigerate. Once hardened, this brittle and crunchy slab becomes your honeycomb base.

Slightly soften the vanilla ice cream in a chilled ceramic bowl. Carefully break the honeycomb slab into various sizes, none more than 1/2" square, and quickly fold half into the ice cream. Pour the ice cream into a desired ice cream mould or back into original ice cream container and freeze again. Keep the remaining honeycomb in an air tight container to add as a topping to the ice cream when serving.