Firstly, you need to make the honeycomb, I'm pretty sure this could be bought, but I wanted to make this from scratch! It turned out to be super easy and made lots which I used as topping and for other recipes which I might share later on. Get your sheet pan lined prior to making the honeycomb and it is a swift process. Also noted you need to make this in advance to add into the ice-cream, alternately you can use as toppings but you will be missing on the the full goodness of this ice-cream.
In a small saucepan, pour the sugar and syrup and whisk together ensuring it does not burn on low heat. Then increase slightly to bobble and for it to turn golden amber in colour. Take off the heat and add in the 1 ½ tsp of baking soda, stir quickly. This will foam, quickly transfer to a lined sheet pan and allow to cool for 1 - 1 ½ hours.

Next for the ice cream, if you have followed any of my recipes in the past, this process will be very familiar to you at this point. I basically keep the base the same and make beautiful creations with the flavourings. You'll need a stand or hand mixer to whip the double cream and condensed milk into soft peaks for about 5mins on high speed for 3 mins and about 2 mins on medium. On my Kenwood stand mixer this is a 5 and then 3 setting. Once this is in soft peaks gently combine the white chocolate chips gently and honeycomb. It’s okay to not be totally combined as you do not want to stir out the air in the peaks through the ice cream.

Then pour into an airtight container or cake pan anything that is freezer proof is fine and can be sealed tight. This is to make sure it doesn't have any icicles forming though the ice cream. For extra decoration, scatter chocolate or honeycomb shavings - this can be achieved by grating. Seal and allow to freeze for minimum of 6 hours, making sure the bowl touches the bottom of the drawer.

Once it is ready, allow to sit on the kitchen counter for up to 5mins and serve with an ice cream scoop!