Phil's honeycomb ice cream

With the This Morning bees working hard to make our Willoughbee Honey all year, we’ve decided it’s only fair to put resident chef Phil Vickery to task to use it. And as the weather is so summery today, what better dish to serve than some homemade honeycomb ice-cream!

Serves: 6

For the honeycomb

Honeycomb recipe250g caster sugar100g golden syrup2.5 tsp bicarbonate of soda

For the ice cream

1 tbsp vanilla extract300g carton of ready-made (shelf stable) good quality custard 4 tbsp honey 500ml of double cream, lightly whipped, don’t go mad2 tbsp honey

Honeycomb

• To make the honey comb, place the castor sugar and syrup into a nonstick pan and gently heat until the sugar is dissolved. Turn up the heat and cook until the sugar starts to turn to a caramel colour. If you have a thermometer between 120-125C. No need to stir. Now sprinkle in the bicarbonate of soda and mix quickly to incorporate, be careful as it will foam up the pan.Pour into a baking tray lined with parchment and leave to cool. When completely cold break up. Can be stored in an airtight container.

• To make the ice cream, mix the vanilla extract with the custard and 4 tbsp honey.Add the cream and gently whisk together.

• If using an ice cream machine, pour the mixture into the bowl and churn until frozen. Spoon into a freezer proof container and place in the freezer for a few hours to firm up.

• Alternatively, pour the ice cream mixture into a large freezer proof container, so the mixture is about 2-3cm deep (this will freeze quicker) then freeze for 40-45 minutes. Remove and gently whisk the mixture, or beat with a fork. Re-freeze for a further 45-50 minutes, then remove and beat again. Gently stir through 2 tbsp honey and the honeycomb to make ripples (or sprinkle over once served).

• Place back in the freezer with the lid on and freeze until firm. If the ice cream is too firm, add a little more honey.