The honeycomb in this iced dessert makes it a real treat. It is so popular with my family that I have to make a double batch otherwise they tend to fight over it. When you are making it, be brave and simmer the golden syrup and sugar long enough so that it gets a nice rich, deep amber — it gives the honeycomb a great flavour.

Method:

• Grease a 20cm square cake tin or slice tray.
• In a large saucepan, heat the golden syrup and sugar together, bring to the boil then simmer on medium heat for 10 minutes. It needs to become a rich golden brown colour but watch it doesn’t burn.
• As soon as it is golden brown, remove the pan from the heat and carefully add the bicarbonate. Mix it in quickly as the mixture will foam up instantly.
• Pour immediately into the greased tin. Leave to set until hardened and break into big/medium and smaller bite-size chunks.
• To prepare the ice cream, beat the whipped cream with an electric whisk until firm. Beat in the egg yolks.
• Split the vanilla pod and scrape the seeds from it. Add them to the cream mix.
• In a clean bowl, beat the egg whites.
• Beat in the sugar.
• Fold in the whipped cream mix.
• Reserve a few bits of honeycomb for garnish, and fold in the rest.
• Freeze overnight. Serve sprinkled with the extra honeycomb pieces.

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