Bea Tollman's
Honeycomb Ice Cream

A Crunchy, Chewy (and Famous) Family Favorite

“My children say that this is my signature dessert, and it is now a Red Carnation institution. We come from a long line of sweet eaters and ice cream connoisseurs. One day early in my cooking career, I mixed the two when we opened the Blue Fox Restaurant at The Oxford Hotel in Johannesburg, and this mouth-watering dessert took form. I have always had it on the hotel menus and a container of it is always in the freezer at home. My children and I have always enjoyed combining different chopped up chewy, crunchy ingredients with scrumptious ice cream flavors!” 
–Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels

How to Make Bea Tollman's Honeycomb Ice Cream

The Ingredients

• 1 cup (250 ml) corn syrup or glucose syrup
• 1 cup (250 g) granulated sugar
• 1 Tbsp (15 ml) white vinegar
• 1 Tbsp (15 ml) baking soda, sifted
• 1 quart (1 L) vanilla ice cream

The Directions

• Dissolve the syrup, sugar, and vinegar in a saucepan over medium heat
• Turn the heat up high and boil until the syrup turns to a light caramel color
• Take the pan off the heat and quickly stir in the baking soda
• Pour the mixture into a high-sided baking sheet that has been lined with parchment paper and greased with butter
• Leave to cool and harden; do not refrigerate
• Once hardened, this brittle, crunchy slab becomes your honeycomb base
• Slightly soften the vanilla ice cream in a chilled ceramic bowl
• Carefully break the honeycomb slab into various sizes, none more than 3/4 inch (2-cm) squares, and quickly fold half into the ice cream
• Pour the ice cream into a desired ice cream mold or back into the original ice cream container and freeze again
• Keep the remaining honeycomb in an airtight container to use as a topping when serving

PREP TIME: 5 - 10 MINUTES
COOK TIME: 10 - 15 MINUTES
SERVES: 8