welcome to the second post in my celebratory week of non-stop recipes for the unveiling of withloveandcupcakes.com! i haven’t shared an ice cream recipe with you in a while, which is just absurd, especially considering how hot the first week of september was.
this recipe comes from the cookbook from ample hills creamery. i’ve never been there, but judging by the cookbook, it’s a pretty awesome place. the book is full of some pretty amazing flavor combinations, some of which i will share with you in the not so distant future (including this first one right now). one cool thing about it is that most of the recipes start with the same sweet cream custard base, which definitely simplifies the process. the basic recipe is a little different from what i’m used to for ice cream, because it uses skim milk powder, which i’ve never seen in an ice cream recipe before… but i figured i would give it a try and i’m so glad i did.
i’ve made a few flavors from the cookbook now, and this honeycomb candy variety is definitely my favorite. have you ever had honeycomb candy? i thought about writing a whole separate post on it, but then i got lazy. or maybe i just ate all of the leftover candy before i had a chance to take pictures of it, because self control is a tricky thing sometimes. anyway, joy the baker wrote a great post on it once, so check that out.
but i digress. this ice cream starts as plain sweet cream ice cream, but as you mix in the bits of yummy, crunchy honeycomb candy, the caramel flavor and color of the candy sort of oozes into the ice cream and makes the whole thing a beautiful golden shade of delicious. the caramel flavor is pretty outrageous, but the real thing that takes this ice cream over the edge is the combination of textures. the ice cream itself is wonderfully rich and creamy, while the honeycomb candy is crunchy, but not too hard to bite into. plus, some of the smaller pieces of candy sort of melted into little pockets of gooey caramel. it all came together in one unbelievable flavor explosion that i strongly, strongly recommend you try for yourself.
smooth, creamy ice cream full of caramel flavor and bits of honeycomb candy.
- 2 cups sugar
- ¼ cup honey
- 7 tablespoons corn syrup
- ⅔ cup water
- 1 tablespoon plus 1 teaspoon baking soda
- ¾ cup sugar
- ½ cup skim milk powder
- 1⅔ cups whole milk
- 1⅔ cups heavy cream
- 3 egg yolks
- line a baking sheet with parchment paper and have it ready close by.
- in a large saucepan, combine the sugar, honey, corn syrup, and water. clip a candy thermometer to the pan and cook it over medium-high heat until the mixture reaches 305 degrees F.
- remove the pan from the heat and quickly stir in the baking soda. the honeycomb will grow up the sides of the pan. when it stops growing, immediately pour it onto the prepared baking sheet.
- let the honeycomb cool completely to room temperature, then chop it into small pieces. set the candy aside until you are ready to add it to the ice cream.
- in a medium saucepan, combine the sugar, skim milk powder, milk, and cream, making sure there are no lumps of skim milk powder. clip a candy thermometer to the pan and cook it over medium heat, stirring often, until the mixture reaches 110 degrees F.
- place the egg yolks in a medium bowl. while stirring, gradually pour ½ to 1 cup of the hot milk mixture into the yolks and continue to stir until the yolk mixture is smooth. pour this mixture back into the pot and return it to medium heat.
- keep cooking the custard until it reaches 165 degrees F, then pour it through a mesh strainer into a bowl. cover the bowl and put it in the fridge until it is chilled completely, at least a few hours.
- once the custard is completely chilled, churn it in an ice cream machine according to the manufacturer's directions.
- as soon as the ice cream comes out of the machine (when it is soft-serve consistency), transfer it to an airtight container and stir in the honeycomb candy. you can use as much of the candy as you like - you might have some left over (i wonder what you should do with that?!). put the container in the freezer to finish freezing.