Caramel And Honeycomb Ice Cream

Caramelize Honeycomb Ice Cream

Ingredients For the honeycomb candy:

• 1 1/2 cups sugar
• 1/2 cup water
• 3 tablespoons honey
• 1/3 cup corn syrup
• 1 tablespoon baking soda

Bring the sugar, water, honey, and corn syrup to a boil in a large saucepan over medium-high heat.  When it reaches 300*F, remove from heat and stir in the baking soda.  Pour into a parchment-lined baking sheet and let cool.  Break into small pieces.  You'll only need about half the amount that this recipe makes for the ice cream, but it's great eaten on its own or coated with chocolate.  Store in an airtight container.

Ingredients the ice cream:

• 2 cups whole milk
• 1 tablespoon plus 2 teaspoons cornstarch
• 4 tablespoons cream cheese, softened
• 1/2 teaspoon kosher salt
• 2/3 cup honey
• 1 1/2 cups heavy cream

Instructions:

1. Make a slurry with the cornstarch and 2 tablespoons of the milk and set aside.  Whisk the cream cheese and salt in a medium bowl until smooth.
2. Caramelize the honey in a large saucepan over medium-high heat.  Stir in about 1/4 of the cream to loosen it up and then stir in the rest of the cream.  Add the remaining milk and bring to a boil over medium-high heat.  Boil for 4 minutes, then whisk in the cornstarch slurry.  Bring the mixture back to a boil and cook until slightly thickened, about 1 minute.
3. Gradually whisk the hot milk mixture into the cream cheese until smooth.  Chill the mixture in an ice bath or in the refrigerator until cold.
4. Churn according to your ice cream maker's instructions.  Pack the ice cream into a storage container, mixing in the honeycomb candy as you go.  Freeze in your freezer until firm, at least 4 hours.