Hokey Pokey Ice Cream
This ice cream looks complicated; but in fact it's really simple, you just have to make the different components in different stages. As heat is the enemy to ice cream, it's best to make the custard and toffee sauce the night before. Make the honeycomb on the day as it has a tendency to go soggy and start to dissolve.
For the Ice Cream Custard
1. Beat the egg yolks and sugar together in a bowl until they become pale and slightly thicker.
2. Heat the milk and cream together in a saucepan, until tiny bubbles appear. Don't let it boil.
3. Remove the hot milk from the stove and pour through a sieve onto the eggs. Use a spoon to mix them, don't be tempted to use an electric whisk like I did. It creates a very frothy custard that is a nightmare to cook.
4. Return the custard to the pan and heat again for approximately 10 minutes, until it has thickened and coats the back of a spoon.
5. Make sure you keep stirring to avoid lumps; but don't worry if you do. There's a secret cheat - if you get into difficulties you can use a handheld liquidiser. It works a treat and no one ever knows.
6. Pour the custard into a jug and leave to cool, then place it in the fridge overnight.
1. Place the sugar, butter and cream into a small saucepan and heat gently. Keep stirring until the sugar and butter have melted, about 10 minutes.
2. Remove from the heat and add the pinch of salt, to taste.
3. Pour the sauce into a bowl to cool, then place it in the fridge overnight.
Honeycomb - I used Nigella's Recipe.
Make the honeycomb just before you're ready to make the ice cream.
1. Line a baking tray with grease proof paper - this is a must first step.
2. Place the sugar and syrup in a large, heavy based pan. It needs to be large because when you add the bicarb it will froth up and it's a little scary!
3. Mix the sugar and syrup together with a spoon, until well combined and then heat it on a low heat - WITHOUT stirring!
4. Once the sugar looks like it has dissolved, you can increase the heat and allow it to boil for about three minutes, until you get a maple syrup colour. I found this tricky, not wanting it to be too pale or, worse still burn the sugar. I decided under was better than over done.
5. Remove the sugar from the heat and with your whisk ready, add the bicarbonate of soda. It will bubble up, so you'll be pleased you have the large pan. Stir it quickly to mix it all together.
6. Immediately pour the bubbling mass out onto your baking tray. It will already be cooling and hardening. Work quickly so that you get as much of it out on the tray and not stuck to the sides of the pan.
7. Don't be tempted to spread the honeycomb out into a smooth layer or you will lose all those lovely air bubbles that make the honeycomb.
8. Leave to cool; but this only takes about 15 minutes.
Hokey Pokey Ice Cream
1. Place the chilled custard into an ice cream machine and churn for 20 minutes.
2. Add the majority of the toffee sauce, reserving a couple of tablespoons for serving. Churn for 10 minutes or until the ice cream is nearly set.
3. Using a rolling pin, break up the honeycomb into small pieces, nothing too big that people might break a tooth on - this isn't really a denture friendly recipe.
4. Add the honeycomb to the recipe, again reserving a few larger pieces for serving.
5. Churn the ice cream until it's set then remove from the machine and serve immediately, with the extra sauce and honeycomb on top. You can transfer any extra ice cream into a pot and freeze for later.
Claire Wade is the winner of the Good Housekeeping Novel Competition and author of The Choice. She was bed bound for six years with severe ME, trapped in a body that wouldn't do what she wanted. She now writes about women who want to break free from the constraints of their lives, a subject she's deeply familiar with.