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1
HONEYCOMB:
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2
Combine sugar & golden syrup in saucepan & stir over low heat until sugar dissolves.
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3
Increase heat and stir until deep gold and foaming.
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4
Remove from heat, stir in bi-carb soda and pour on to greased baking sheet and cool to room temperature.
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5
Break in to 1cm square pieces.
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6
ICE CREAM:.
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7
Line base of a 28cm fluted tart tin with a removable base with freezer wrap and spray with oil.
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8
Whip cream and vanilla until peaks form, cover and refrigerate.
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9
Combine sugar and water in saucepan and stir over low heat until dissolved.
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10
Increase heat and cook without boiling until hard boil stage.
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11
Beat eggs until pale and thick.
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12
While still beating, gradually add hot syrup and beat until cool.
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13
Fold whipped cream and honeycomb into egg mixture and pour into prepared tin.
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14
Cover and freeze for 5 hours.
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15
SAUCE:.
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16
Melt butter in deep saucepan, add sugar, golden syrup and stir until sugar dissolves.
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17
Stir in cream and simmer for 10 mins, cool to room temp and refrigerate.
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18
Serve ice-cream in wedges with sauce and a toffee decoration.
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19
TOFFEE:
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20
Combine all 3 ingredients in saucepan and stir until gold, pour on flat tray and set.
