Recipe

Honey ice-cream with caramel sauce

Mar 29, 2014 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 8
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Ingredients

Honey ice-cream with caramel sauce
  • 1 litre quantity vanilla bean ice-cream softened slightly
  • 150 gram chocolate-coated honeycomb, broken into small pieces (4 bars)
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) thickened cream

Method

Honey ice-cream with caramel sauce
  • 1
    Spoon ice-cream into a large bowl. Mix in honeycomb, then return mixture to ice-cream container. Refreeze until firm.
  • 2
    Heat sugar in a small heavy-based saucepan on low. Cook until sugar melts, stirring occasionally. Increase heat to medium and continue cooking until syrup is a deep caramel colour. Remove from heat and pour cream carefully down side of pan into caramel. Return to medium heat, stirring, until smooth. Cool slightly.
  • 3
    Serve scoops of ice-cream drizzled with warm sauce.

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