Recipe For Honeycomb Ice Cream

Waste not want not is my firm belief. So while I was testing out recipes for my honeycomb I had one batch that was edible but not photograph worthy by itself. I used the majority of the toffee to make honeycomb ice cream, and a few pieces here in the photograph. Honeycomb Ice Cream Head straight on to the recipe for Honeycomb Ice Cream ♥ I really love my hobby as a travel agent. I can spend a lot of time looking at various flight options, and travel routes. Next year Dave and I are going to Sardinia. Getting onto the Island was not a problem as we knew we would combine one night’s accommodation requirement with an overnight ferry crossing. But getting from Sardinia to France proved to be quite tricky. Meridiana Airline flies direct from Olbia to Paris but they did not have flights scheduled for April when I checked last month. Dave then found a ferry company operating from a port close to Olbia and arriving in Marseille. At the same time, Google announced their new flight check website. Unlike any other similar website, this is not a subscriber based search engine. Today’s inspiration ♥ Recipe For Honeycomb Ice Cream ♥ can be found on Lavender and Lime Click To Tweet On the off chance an airline flew from Olbia, where we are staying, to Strasbourg, where we need to be, I put that information into the fields. Google came up with Volotea, an airline I have never heard of. I checked out the airline on Wikipedia and then went straight to their site and booked our flights. And I am so glad I did. Today while writing up this blog post there are only 4 seats left on the flight. And I checked the alternative airline and see that they are now open for bookings but that would have cost us more had I waited! Sometimes however, waiting is not a bad thing. I made this ice cream in May but did not want to post it until I had perfected my honeycomb. Honeycomb Click on the links for conversions and notes. Honeycomb Ice Cream   Save Print If you do not feel like making your own honeycomb, store bought can be used for this recipe All Rights Reserved: an original recipe from Lavender and Lime Ingredients 3 eggs, separated 395g condensed milk 500mls cream 15mls vanilla extract 150g honeycomb, broken up Method Place the egg yolks and condensed milk into a large mixing bowl Whisk to combine Place the cream and vanilla into a mixing bowl Whisk until firm Fold into the condensed milk Place the egg whites into a mixing bowl Whisk to stiff peaks Fold into the condensed milk Add the honeycomb and fold to combine Place into a freezer container and put into the freezer 3.5.3217   Inspiration published on Lavender and Lime December 12: 2013 – Preserved Lemon And Pickled Garlic Gremolata 2012 – Withington Wines 2011 – Creamy Pasta With Beef, Sundried Tomatoes And Mushrooms 2010 – Friday’s Food Quiz Number 42 Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related