This ice-cream cake is wonderful dessert. Just imagine your favorite vanilla ice-cream dotted with crunchy bites of chocolate dipped honeycomb candy! A perfect dessert for Halloween party!
- 1l good vanilla ice cream
- 300 grams Chocolate coated honeycomb.
Chocolate Honeycomb Candy (about 300g)
- 160g sugar
- 60g honey
- 40ml water
- 1tbsp golden syrup
- 1 tsp baking soda
- 100g dark chocolate, melted
Tools (available at Kitchen Art Store)
Make chocolate coated Honeycomb:
Spray a baking pan with non-stick cooking spray. Bring sugar, honey, water and golden syrup to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 150oC.
Remove from heat, and whisk in baking soda until combined and mixture bubbles. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.
Pour melted chocolate over honeycomb pieces and put aside to set. Store in an airtight container.
Make ice cream cake:
Remove ice cream from freezer and place into a large bowl. Cut up into chunks, to aid mixing.
Place honeycomb into a plastic bag and tie a knot in it. Using a rolling pin or like item, crush the honey comb into small chunks.
Add two thirds of crushed honeycomb to ice cream and mix thoroughly.
Pour ice cream mixture into lined spring form tin and smooth out.
Decorate the top of the cake with remaining honeycomb.
Place tin in the freezer for at least four hours.
Baking- Words: Hoa Thái
Food Styling: Kiyoshi Jiro- Nam San Photos: Kiyoshi Jiro- Phương Thảo