NO CHURN ICE CREAM

MAKES: 600ml 

WHAT'S IN IT?

Ice Cream:

400ml heavy cream

1 can condensed milk

1 tsp vanilla paste

80g milk chocolate

Honey Comb

100g caster sugar

4 tbs golden syrup

1 1/2 tsp baking soda

1/2 cup pecans chopped

PUTTING IT ALL TOGETHER:

Ice cream:

1. Melt chocolate on low heat over a double boiler. Whip the cream to soft peaks. To cream, gently fold through can of condensed milk and vanilla paste. 

2. Pour half the cream mixture into a loaf tin. Drizzle half the melted chocolate randomly over cream mix, cover with remaining cream and drizzle again with chocolate. Place in freezer and freeze over night. 

Honeycomb

3. Melt the sugar and golden syrup in a medium pot until golden and caramel in colour. Cautiously whisk in the baking soda and pecans. Immediately transfer onto a lined baking tray. Once cooled completely crush into small pieces and store in an airtight container. 

4. Serve by scooping ice cream and scattering with honeycomb. 

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