Malt chocolate ice cream
All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream
Cinder toffee
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Make a good trayful
Skip to ingredients
Method
step 1
Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
step 2
Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly – don’t worry! Immediately pour into the tray, and leave to cool and set completely.
step 3
Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.
