Rustic Canyon's honeycomb ice cream

Time 20 minutes
Yields Makes about one-half gallon of ice cream, serves 8 to 16.
Rustic Canyon’s honeycomb ice cream
(Glenn Koenig / Los Angeles Times)

Honeycomb candy


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


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.


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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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