Crunchy Honey Ice Cream
A no-churn honey ice cream with crushed hard caramel candies that stays soft and doesn't crystallize at the edges.
Ingredients
| 1 tsp | 5 ml | vanilla essence |
| 200 g | sweetened condensed milk | |
| 4 tbsp | 60 ml | liquid honey |
| 600 ml | double (heavy) cream | |
| 50 g | hard caramel candies (10 pcs), coarsely crushed |
Instructions
- In a large bowl, mix the condensed milk with the vanilla essence.
- Whip the cream until it just holds its shape, then gently fold it into the condensed milk with a metal spoon.
- Pour the mixture into a one-litre container and freeze for 3 hours, until slightly set. This mixture does not crystallize at the edges like other ice creams.
- Stir it quickly, add the honey and the coarsely crushed candies and stir again.
- Freeze for a further 4 hours, ideally overnight.