This delicious Chocolate Honeycomb Ice Cream is increadible. Creamy chocolate ice cream with crumbled chunks and golden dust from Cadbury’s Crunchie Bars.
Chocolate Honeycomb Ice Cream enjoyed in delicious Toffee Cookie Cups.
This chocolate based ice cream is incredibly smooth, punctuated by delicious, toffee flavoured honeycomb pieces of different sizes. Perfect in cones, scooped into bowls or even Cookie Cups (watch out for the upcoming post).
Truthfully I find Crunchie bars just a bit too sweet for my tastebuds, yet in this dreamy ice cream their flavour is dulled, by being frozen and the result is a stronger toffee, less sweet, flavour. Scooped into these Toffee Cookie Cups using Wright’s Baking new mix and the flavours work incredibly well together.
Summer is definitely the season for ice cream. True it can be eaten throughout the year, in fact hot custard and cold ice cream served with a warming dessert is one of my favourite ways to enjoy it, especially in the Winter. There’s something about the hot and cold together that I love. It is not unusual for me to enjoy a cup of tea or coffee with ice cream in a cone!
This Chocolate Honeycomb Ice Cream took less time than usual, approximately 15 minutes, to soften once removed from the freezer.
Homemade ice creams, in general, freeze more firmly than the mass produced version. Without additives to soften them, you may have to wait a few minutes, but I think homemade ice cream is definitely worth the wait. Knowing what goes into our food helps us make healthier choices. I am not for one moment saying that eating a whole tub full of ice cream is good for you, far from it, simply that having made it yourself, you are more likely to be satisfied with a smaller portion.
One scoop of this Chocolate Honeycomb Ice Cream in these Cookie Cups was plenty. The ice cream was savoured – as were the Cookie Cups!
Recipe: Makes 750ml Chocolate Honeycomb Ice Cream
300ml Double Cream
300ml Whole or Semi Skimmed Milk
4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month – I use zip lock freezer bags
6tbsp Caster Sugar
1tsp Corn Flour
1tsp Vanilla Extract – I used Nielsen-Massey
125g Milk Chocolate – I used Callebaut
4 Cadbury’s Crunchie Bars
For step by step photographic instructions please see Very Vanilla Ice Cream
- Place the cream and milk into a large, heavy bottomed saucepan. Place over a medium heat until bubbles form around the outside rim, before the liquid boils. This is called the scalding point. Remove from the heat.
- In a large bowl add the egg yolks, caster sugar, corn flour and vanilla extract.
- Whisk until pale and thickened.
- With the whisk on low, pour the scalded cream mixture slowly into the whisked eggs. This is called the custard base.
- Pour the custard base back into the saucepan and cook over a medium heat until the custard thickens and coats the back of a wooden spoon.
- Remove the custard from the heat.
- In a clean bowl add the milk chocolate.
- Pour the custard base through a sieve on top of the milk chocolate.
- Once the custard is in the bowl, remove the sieve and stir the custard so that the melted chocolate incorporates and melts into the custard.
- Cover the top of the custard with cling film, so that is is in contact with the liquid. This will stop a skin from forming.
- Once cooled slightly chill the custard in the fridge.
- Once chilled, set up your ice cream maker according to the manufacturers instructions.
- Churn the chocolate ice cream until it is softly frozen.
- Crumble up 2 Crunchie bars and place in the bottom of the freezer proof tub to be used for the ice cream.
- Scoop the soft chocolate ice cream into the freezer tub.
- Break up another 2 Crunchie bars. Add one to the tub and stir to mix, then crumble the second on to the top of the Chocolate Honeycomb Ice Cream.
Pop on an airtight lid and place the ice cream in the freezer to firm up.
Remove the container from the freezer 15 minutes prior to serving.
Ice Creams are a great barbecue dessert, when it’s hot and everyone needs cooling down. I have also be known to serve up ice cream smoothies such as Raspberry and Banana Ice Cream Smoothies, for breakfast, after a sleepover, in the middle of August when the weather is hot and stuffy.
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Life for me and us as a family is all about balance. I am unwilling, although I did try for a why, to eat entirely local, organic, free from additives food. I appreciate that for some people, this is not a choice they have. Rather our meat and fish is organic, we are attempting to grow some vegetables this year at home – without the use of pesticides and our meals are generally cooked from scratch.
This is a personal choice and I absolutely do not stand in judgement of others that choose differently. Baking our own bread is a pleasure and after the smell of ‘plastic bread’ I’m not sure I could go back to shop bought. Yet when out and about we will eat at cafes without always thinking of the food’s origins.
Personally I know from experience that my body functions and feels better when it is fuelled with plenty of fruit and veg. On holiday one year when I was younger I craved salad! Travelling across Europe with a vegetarian friend proved extremely difficult to eat regularly, let alone healthily.
Making one small change can have a massive impact. Ours was to eat only additive free, organic if possible, meat and fish. We eat meat, yet we want the animals we consume to live a good, healthy, happy life. Since being diagnosed with Fibromyalgia I have also become increasing aware of how medicated some farm animals can be. So I’m also looking after my health and the health of our family.
A recent report (sorry I’ve lost its origins) suggested that people who cook for themselves tend to not diet and generally have stable weight. I can attest to having had relatively stable weight over the years and I have always cooked dinner, even when I lived on my own. I hope this doesn’t sound preachy? It isn’t meant to.
Feasting is Fun is just that. Making every meal count – a feast and having fun whilst preparing and enjoying your meal/dessert/drink.