Homemade salted caramel and honeycomb ice cream

Homemade salted caramel and honeycomb ice cream, by .

Homemade Salted Caramel and Honeycomb ice cream

Homemade Salted Caramel and Honeycomb ice cream

Spring is finally here! Lambs are gambolling in the field, birds are tweeting and the sun is actually casting a shadow, so that means it’s time for another batch of ice cream. This isn’t the first time I’ve made salted caramel ice cream, nor the first time I’ve made it all from scratch, but this is the first time I’ve written down the recipe so I don’t have to work it out next time. This combines the texture of a frozen custard with the caramel flavour and the popcorn crunch of honeycomb to make a frozen tasty treat that’s packed full of unhealthiness.

You’ll need a handful of crushed up honeycomb and about 300ml of salted caramel sauce for this. You could use my recipes for them, or another recipe or just buy some. You could peel some crunchy bars and use a tin of Carnation Caramel if you preferred.


Makes about 1200ml

400ml double cream
400ml milk
50g sugar
1/2 teaspoon of vanilla extract or paste
4 free range egg yolks

Handful of crushed honeycomb
300ml salted caramel sauce


We’ll start with making the custard, as that’s the tricky bit.

Mix together the milk, cream and vanilla in a large pan and start it warming up. You want it to get hot, but not boil.
Whilst that’s heating, whisk together the egg yolks and sugar until they turn a pale cream colour.
A bit at a time, slowly whisk half of the hot milk mixture into the egg yolks and sugar. Once that’s incorporated, pour the combined mixture back into the pan and gently heat it for about 4 minutes whilst slowly stirring.

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Whisk the egg yolks and sugar until they're light, then whisk them into the hot milk and cream mixture

At this point, the custard should just coat the back of a cool spoon, so we can stir in 200ml of the salted caramel sauce. This may need some whisking on the heat for a minute or two to get it smoothly incorporated.

Pour the ice cream mix into a jug, cool completely, then chill in the fridge and then chill in the freezer for up to an hour.

Churn the ice cream, then stir through the crushed honeycomb. Spoon the ice cream into your container, then heat up your remaining caramel sauce so that it’s liquid and try to swirl it through the ice cream. I found this to be quite hard as the caramel sets solid as soon as it’s cooled by touching the ice cream.

churn Churning the ice cream and making individual bombes

Churning the ice cream and making individual bombes

I also had a play with making some individual ice cream bombes by coating a small mould with melted chocolate, then adding a teaspoon of caramel and then a tablespoon or two of ice cream.