How to Make Perfect Caramel Crunch Ice Cream

Caramel Crunch Ice Cream.

You can cook Caramel Crunch Ice Cream using 10 ingredients and 13 steps. Here is how you cook that.

Ingredients of Caramel Crunch Ice Cream

1. It's of Ice cream.
2. It's 250 ml of fresh cream.
3. Prepare 3/4 cup of caramel treat.
4. Prepare 1 Tsp of instant coffee.
5. It's of Chocolate covered honeycomb.
6. It's of Homemade honeycomb.
7. It's 1/4 cup of white sugar.
8. You need 2 Tbsp of honey.
9. You need 3/4 Tsp of bicarbonate of soda.
10. You need 1/4 cup of dark chocolate chips.

Caramel Crunch Ice Cream step by step

1. To make the honeycomb Grease a non stick heat resistant surface with cook and spray. You could use an aluminum baking sheet or granite/ marble slab. Measure out all your ingredients and have them ready. Keep a spatula and hand whisk at hand..
2. To prepare, start by adding the sugar and honey to a pot. Stir over a low heat to dissolve the sugar..
3. Once sugar is dissolved, continue stirring over a low heat until the mixture becomes a golden colour. Be careful not to burn the mixture..
4. Once the colour changes, turn off the stove then add in the bicarbonate of soda. It will immediately start to bubbly whisk quickly and only until combined..
5. Quicky pour out onto greased surface. Allow to cool and harden..
6. Once your honeycomb had completely cooled, melt your chocolate at 30 second intervals in the microwave. Pour over your honeycomb to cover the top surface of the honeycomb. Once set, break into bite sized pieces..
7. To make the Icecream place caramel treat, 1 tsp of the fresh cream and the coffee into a medium bowl. Whisk to combine and to make your mixture soft and smooth..
8. Place remaining cream into a large mixing bowl and whisk until it thickens and soft peaks form. This took me roughly 15 minutes with an electric whisk on medium with a few pauses to prevent overheating..
9. Now fold in the caramel mixture until combined..
10. Whip on medium until you have firm peaks. This took me about 5 minutes. NB do not overbeat!.
11. At this point you can fold in 3/4 the chocolate covered honeycomb..
12. Place icecream into airtight container and top with remaining honeycomb. 1ltr container will suffice..
13. Freeze for 6 to 8 hours to set. Serve and enjoy.