Mary Berry Cinder Toffee Ice Cream
Mary Berry Cinder Toffee Ice Cream is a frozen dessert made by folding homemade honeycomb, also known as cinder toffee, into vanilla ice cream. The toffee is cooked until it foams, sets into a light and brittle structure, and is then broken into small pieces.
Once mixed through the ice cream, the toffee adds crunch and caramel flavour that melts quickly on the tongue, creating a contrast that feels both comforting and indulgent.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6
- Category: Dessert
- Method: Freezing
- Cuisine: British
Ingredients
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Double cream – 600 ml
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Full-fat milk – 250 ml
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Vanilla extract – 2 tsp
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Granulated sugar – 200 g
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Golden syrup – 3 tbsp
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Bicarbonate of soda – 1½ tsp
Instructions
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Prepare the ice cream base – Mix the double cream, milk, and vanilla until smooth, then chill thoroughly.
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Cook the sugar mixture – Heat the sugar and golden syrup gently until melted and deep golden.
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Create the honeycomb – Remove from heat and quickly stir in the bicarbonate of soda until foamy.
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Set the toffee – Pour onto the lined tray and leave untouched until fully cooled and crisp.
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Break into pieces – Crush the cinder toffee into small, bite-sized shards.
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Churn and fold – Churn the chilled ice cream base, then fold in the toffee pieces.
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Freeze to finish – Transfer to a container and freeze until firm but scoopable.
Find it online: https://maryberrycooks.co.uk/mary-berry-cinder-toffee-ice-cream/