Spray a large piece of tinfoil with cooking spray. Fold the edges up slightly.
Heat the honey, syrup and sugar in a large, heavy-based saucepan. Stir occasionally until the sugar dissolves. Once it has dissolved, increase the heat and simmer without stirring. Do not let it boil vigorously, it needs only to simmer gently. Simmer until it reaches hard-crack stage or 149- 154o
C on a sugar thermometer.
Remove from the heat and add the bicarbonate of soda. The mixture will begin to foam; pour immediately on to the prepared foil. Do not spread the mixture out on the foil. Set aside to harden for about 30 minutes. Break into small pieces. Keep sealed in an airtight container.
Remove the ice cream from the freezer and put it aside to soften slightly.
Chop half the nuts roughly. Stir them into the softened ice cream with half the honeycomb. Spoon into a round springform cake tin and freeze overnight.
Remove from the tin. Place on to a serving plate and scatter with the remaining almonds and honeycomb.
Text and image: Ideas
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