HONEYCOMB ICE CREAM WITH TOFFEE SAUCE

Steps:

• HONEYCOMB:
• Combine sugar & golden syrup in saucepan & stir over low heat until sugar dissolves.
• Increase heat and stir until deep gold and foaming.
• Remove from heat, stir in bi-carb soda and pour on to greased baking sheet and cool to room temperature.
• Break in to 1cm square pieces.
• ICE CREAM:.
• Line base of a 28cm fluted tart tin with a removable base with freezer wrap and spray with oil.
• Whip cream and vanilla until peaks form, cover and refrigerate.
• Combine sugar and water in saucepan and stir over low heat until dissolved.
• Increase heat and cook without boiling until hard boil stage.
• Beat eggs until pale and thick.
• While still beating, gradually add hot syrup and beat until cool.
• Fold whipped cream and honeycomb into egg mixture and pour into prepared tin.
• Cover and freeze for 5 hours.
• SAUCE:.
• Melt butter in deep saucepan, add sugar, golden syrup and stir until sugar dissolves.
• Stir in cream and simmer for 10 mins, cool to room temp and refrigerate.
• Serve ice-cream in wedges with sauce and a toffee decoration.
• TOFFEE:
• Combine all 3 ingredients in saucepan and stir until gold, pour on flat tray and set.