Hokey Pokey Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 cup sugar
• 2 tbsp golden syrup
• 1/2 tsp baking soda

Instructions

1. 1Make the honeycomb toffee first: melt sugar and golden syrup together in a saucepan over medium heat until amber.
2. 2Remove from heat, quickly stir in the baking soda, and pour immediately onto parchment paper — it will foam and set hard.
3. 3Once cooled, break the honeycomb into small shards.
4. 4Whip the cream to soft peaks, then fold in the condensed milk and vanilla.
5. 5Pour into a loaf pan, folding in most of the honeycomb shards, reserving some for topping.
6. 6Freeze for at least 6 hours or overnight, scattering the reserved honeycomb on top before serving.

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