Waste not want not is my firm belief. So while I was testing out recipes for my honeycomb I had one batch that was edible but not photograph worthy by itself. I used the majority of the toffee to make honeycomb ice cream, and a few pieces here in the photograph.
Head straight on to the recipe for Honeycomb Ice Cream ♥
I really love my hobby as a travel agent. I can spend a lot of time looking at various flight options, and travel routes. Next year Dave and I are going to Sardinia. Getting onto the Island was not a problem as we knew we would combine one night’s accommodation requirement with an overnight ferry crossing. But getting from Sardinia to France proved to be quite tricky. Meridiana Airline flies direct from Olbia to Paris but they did not have flights scheduled for April when I checked last month. Dave then found a ferry company operating from a port close to Olbia and arriving in Marseille. At the same time, Google announced their new flight check website. Unlike any other similar website, this is not a subscriber based search engine.
Today’s inspiration ♥ Recipe For Honeycomb Ice Cream ♥ can be found on Lavender and Lime Click To Tweet
On the off chance an airline flew from Olbia, where we are staying, to Strasbourg, where we need to be, I put that information into the fields. Google came up with Volotea, an airline I have never heard of. I checked out the airline on Wikipedia and then went straight to their site and booked our flights. And I am so glad I did. Today while writing up this blog post there are only 4 seats left on the flight. And I checked the alternative airline and see that they are now open for bookings but that would have cost us more had I waited! Sometimes however, waiting is not a bad thing. I made this ice cream in May but did not want to post it until I had perfected my honeycomb.
Click on the links for conversions and notes.
Honeycomb Ice Cream
- 3 eggs, separated
- 395 g condensed milk
- 500 mls cream
- 15 mls vanilla extract
- 150 g honeycomb, broken up
- Place the egg yolks and condensed milk into a large mixing bowl
- Whisk to combine
- Place the cream and vanilla into a mixing bowl
- Whisk until firm
- Fold into the condensed milk
- Place the egg whites into a mixing bowl
- Whisk to stiff peaks
- Fold into the condensed milk
- Add the honeycomb and fold to combine
- Place into a freezer container and put into the freezer
Inspiration published on Lavender and Lime December 12:
- 2013 – Preserved Lemon And Pickled Garlic Gremolata
- 2012 – Withington Wines
- 2011 – Creamy Pasta With Beef, Sundried Tomatoes And Mushrooms
- 2010 – Friday’s Food Quiz Number 42
29 thoughts on “Honeycomb Ice Cream”
I love the sound of honeycomb ice cream, Tandy.
Thank you Liz 🙂
Sardinia! I’ve been there few years ago, so beautiful! And the food, OMG! We took a boat and it was the best idea. 🙂
I cannot wait!
Sounds like a lovely ice cream Tandy and our weather is perfect for it at the moment.
Have a happy week.
🙂 Mandy xo
It is for sure!
Ooh I love hokey pokey ice cream (I think that’s what they call honeycomb ice cream in NZ). And well done! Travel can be so expensive so it’s good to save where you can 😀
I love that name!
I honestly don’t even think I’ve seen a picture of real honeycomb before! Fascinating. But honeycomb ice cream is off the charts fun! Thanks for sharing.
my pleasure Laura 🙂
Honeycomb ice cream sounds delicious Tandy. I try not to waste too much either, it’s amazing how much food people throw away. Take care!
It boggles my mind that people can throw food away without a second thought.
I have never had honeycomb ice-cream, but I am sure I would love this. I bet it tastes as delicious as it looks. Lovely share, Tandy.
Thanks Anu 🙂
My aunt used to make honeycomb all the time and I’ve always been tempted, but I’ve never been brave enough. The ice cream sounds delicious xx
It is actually so easy so I hope you will try it 🙂
Really fun ice cream and good job on getting and finding that flight. Travelig is so fun. I am in the midst of planning a trip too.
Yours sounds so exciting!
Honeycomb ice cream, I’m in heaven! I always like your food philosophy Tandy.
Thank you Jem 🙂
Oh, it is a good thing this is NOT in my house because HOT DAMN… THAT would be dangerous!
I love your logic here… making your honeycomb icecream in May but not posting until you perfected it. Well said. Sounds and looks amazing too.
Thanks Anna 🙂
Once again you offer something that I am not acquainted with!
Hope you get to try it Tammy!
would love to try this..Looks nice!
Thank you Elsie 🙂