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  • Lauren Eldridge - Honeycomb and Creme Fraiche Ice Cream

    Serves 8



    415g caster sugar

    150g glucose syrup

    65g honey

    18g bi-carb soda


    Crème Fraiche Ice Cream

    500ml milk

    100g caster sugar

    115g egg yolks

    100g brown sugar

    375g crème fraiche

    1. Chill ice cream machine.
    2. For the Honeycomb, line a deep 20cm square tin with baking paper.  Place caster sugar, glucose syrup, honey and 70g water into a medium saucepan and place over low medium heat.  Stir to dissolve sugar then bring to the boil.  Cook until mixture reaches 160C.  Remove from heat then carefully add bi-carb soda and whisk quickly to dissolve.  Pour into prepared tray and set aside to cool for at least 1 hour.  Once cool, use a serrated knife to trim the outside edges so that the inner structure is visible.  Break into large chunks and set aside in an airtight container.
    3. For the Crème Fraiche Ice Cream, place milk and caster sugar into a medium saucepan over a medium heat and bring to the boil.  Meanwhile, place egg yolks and brown sugar into a large bowl and whisk until pale.  Pour hot milk over egg mixture, whisking continuously, until well incorporated.  Return mixture to saucepan and stir continuously with a silicon spatula until mixture thickens and reaches 80C.  Remove form heat and strain into a bowl set over an ice bath.  Once cool, pour into ice cream machine and churn according to manufacturer’s instructions then place into freezer.
    4. To serve, place a scoop of Crème Fraiche Ice Cream onto each serving plate and add a piece of Honeycomb. Serve immediately.