This honeycomb ice cream doesn’t need an ice cream maker
With a subtle crunch from homemade honeycomb, just enough sweetness and wonderfully creamy texture, this dessert is deceptively simple to make. The honeycomb and ice cream base don’t take long to make, and best of all — you don’t need an ice cream maker to finish the dish. Instead, you just stick the dessert in the freezer long enough for it to become firm — you’ll be well-rewarded for your patience.
RUSTIC CANYON’S HONEYCOMB ICE CREAM
Total time: 20 minutes, plus cooling and chilling times. | Serves 8 to 16.
Note: Adapted from Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica.
5 tablespoons sugar, preferably organic evaporated cane sugar
2 tablespoons wildflower honey, preferably organic
1 teaspoon baking soda
1. 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.
2. 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.
3. Pour the honeycomb into a rimmed baking sheet lined with parchment and set aside until cooled and hardened, about 30 minutes.
4. 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 of salt
1. 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 and salt.
2. Gently fold in the honeycomb, careful not to over mix; 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.
Each of 16 servings: Calories 260; Protein 3 grams; Carbohydrates 21 grams; Fiber 0; Fat 19 grams; Saturated fat 12 grams; Cholesterol 70 mg; Sugar 21 grams; Sodium 136 mg
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