|100 g g||Caster Sugar Caster Sugar|
|4 tbsp tbsp||Golden Syrup Golden Syrup|
|2 tsp tsp||Bicarbonate of Soda Bicarbonate of Soda|
|Melt in the Middle Bombes or Chocolate or Salted Caramel Melt in the Middle Bombes or Chocolate or Salted Caramel|
|1 litres litre||Vanilla ice cream Vanilla ice cream|
Melt in the Middle Salted Caramel Bombe with Homemade Honeycomb Ice Cream
1 Line a large baking tray with parchment paper.
2 Place the sugar and syrup in a saucepan and stir to combine.
3 Place the pan on the heat and allow the mixture to melt and cook for about three minutes without stirring, until syrupy and bubbling.
4 Remove the pan from the heat. Whisk in the bicarbonate of soda. The mixture will foam up. Immediately turn it out onto the prepared baking tray.
5 Leave the honeycomb to set. When hardened, use a rolling pin to bash it into small fragments.
6 Remove the vanilla ice cream from the freezer and allow to soften. Stir the smashed honeycomb into the ice cream until well distributed, then return to the freezer.
7 Remove the ice cream from the freezer five minutes before serving. Prepare the Melt in the Middle Bombe according to package instructions.
8 Serve the Bombes with the honeycomb ice cream.