Not my 1st birthday; my blogs. That would be weird; a 1-year-old blogger. Weird but cool.
Anyway, so it’s my blogs 1st birthday. That’s really exciting and I wish I had remembered. I got a notification about it and immediately kicked myself for not preparing a cool birthday post. Like a massive stack of onion rings with a candle on top or something. Milkshake on the side. On the upside, honeycomb ice cream is a pretty damn delicious congratulatory treat.
When I first started this blog it was kind of a fun thing to do to fill a summer, as well as a good way to show my potential employers that I loved baking when I was applying for a pastry apprenticeship. Now though, it’s way more than that. It’s not just a hobby, it’s a main part of my life to which I dedicate every weekend to. My mind is always bouncing around thinking about what I should make next, what I should write about and lets not forget my ever wandering eye; drawing me to kitchen shops looking for props. That eye needs a budget and a whole room to keep it’s various plates and cake stands.
Many people ask me, where do you get the time? To be honest, everyone has time. I work monday to friday, 8am to around 8 or 9pm with 3 hours travel. If I can find time, everyone can. Most people have 2 days off a week, together or separate. Plan ahead, have ingredients in the cupboards ready, start in the morning, bake one day and blog it on your next day off.
Blogging is hard in the beginning. It’s all new, you look at other blogs you admire and wonder why your photos aren’t as amazing as theirs. You get exasperated at how talented these people are; they create new recipes 3 times a week and write engrossing stories without fail.
My family can tell you that my main frustration, even now, is: why don’t I have millions of followers?! Which sounds so stupid now I look at it. Just chill out, it all comes with patience. The bloggers I follow have had blogs for years. To be truly honest, yes I want lots of people to hear me and see all the effort I put into this blog, but I would rather have 20 followers who love each post than a million who automatically delete the e-mail post they get from here every week.
Pretty sure I’ve written my whole post and not mentioned the actual recipe I’m posting.
Honeycomb ranks in my top 5 favourite sweets. I honestly can’t get enough. Even when I made this ice cream, about a quarter of the honeycomb had disappeared before I got around to using it. My mum even had to place it on top of our fridge so that she couldn’t see it.
It’s really easy to make and extremely gratifying when you see what those few ingredients made. Churning all of that honey goodness into vanilla ice cream is an idea that came from the gods, I swear. On the first day of churning, the Ice cream still has crisp chunks of honeycomb buried inside. But after a few days something amazing happens. The honeycomb begins to dissolve and becomes a silky sticky swirl of honeycomb flavoured sauce. Aaaah, too much for brain (and stomach) to handle. Mouth is watering.
Ingredients – Makes 1.5 lt Ice Cream Honeycomb
- 120g caster sugar
- 50g glucose
- 25g water
- 20g honey
- 1 tsp. bicarbonate of soda (5g)
Vanilla Ice Cream
- 300ml double cream
- 300ml milk
- 1 vanilla pod
- 100g caster sugar
- 4 egg yolks
- Line a baking tray with greaseproof paper.
- Place the sugar, glucose, water and honey into a medium-sized saucepan.
- Bring the mixture to a light caramel (around 155C)
- Add in your bicarbonate of soda and quickly whisk it in.
- Immediately turn out your honeycomb onto your prepared baking tray before it sets.
- Leave to cool and set.
- Once set, cut into small chunks using a sharp knife. (Lots of ‘dust’ of honeycomb is a good thing, you want medium chunks as well as dusty bits.)
- Cut your vanilla pod in half lengthways and scrape out the seeds. Place the vanilla seeds, scraped vanilla pod, cream and milk into a medium-sized saucepan.
- Mix the sugar and egg yolks in a small bowl until pale.
- Place your pan onto medium-high heat until it just comes to the boil.
- Carefully remove the scraped vanilla pods.
- Pour a small amount of the hot cream into the egg yolks/sugar and whisk in quickly. Continue to add the rest of your cream slowly whilst whisking.
- Pour this mixture back into the saucepan and place on medium heat.
- Cook the ice cream base to 80-84 degrees C whilst whisking to make sure the mixture doesn’t catch on the bottom of the pan.
- Once the mix comes to temperature, pour it into a bowl and cover the surface with cling film to prevent it from forming a skin.
- Chill this until cold, approx. 3-4 hours.
- When the base is cold, churn in your ice cream machine until it has the consistency of soft-serve ice cream. (Mine took 40 minutes once being pre-chilled for 10 minutes.)
- Transfer your ice cream into a freezer safe bowl. Add in the chopped honeycomb and fold together (keep some back to top the ice cream once frozen!)
- Freeze overnight for best results, scoop and serve.