During lockdown when the ice-cream shops were closed, I sought to find a good recipe for ice cream which did not involve an ice cream maker – something else to clutter up my cupboards! Equally I didn’t want something which I had to keep stirring.  I couldn’t believe my luck when I found this one and adapted it slightly by adding in some ginger syrup and adding some fresh strawberries to give it a real summer look.  Since I have been making this many of my friends and family have requested the recipe – try it and you will find out why!

Ingredients

2 tbsp golden syrup

75g caster sugar

1 tsp bicarbonate of soda

300ml double cream

Half a tin of full fat condensed milk

1 tbs ginger syrup

Strawberries to decorate

Method

1. Line a 1lb loaf tin with cling film – leaving enough to cover the top of the ice cream when freezing
2. To make the honeycomb – first of all lay a sheet of non-stick greaseproof paper on a baking sheet.  Measure the sugar and syrup into a heavy based saucepan and stir gently until the sugar has dissolved, then leave to simmer of 5 minutes – it should be a golden caramel colour – keep a careful eye on it!
3. Remove from the heat and quickly beat in the soda with a wooden spoon which will give you a foamy mixture which you should pour onto the greaseproof paper and leave for 15 minutes.  When it has hardened break into small pieces and reserve half for the top
4. In the meantime whip the cream until it forms soft peaks, then stir in the condensed milk.  Then add in half the honeycomb and the ginger syrup
5. Pour into the lined loaf tin, cover the top with the cling film and put in the freezer for around 5 hours
6. When ready to serve, tip out onto your serving dish, remove the cling film and decorate with the remaining honeycomb and strawberries.

Karen’s tip

If you don’t have ginger syrup use vanilla essense