No Churn Ice Cream

Ingredients

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Method

1. Ice-cream:.
2. Melt chocolate on low heat over a double boiler. Whip the cream to soft peaks. To cream, gently fold through can of condensed milk and vanilla paste.
3. Pour half the cream mixture into a loaf pan. Drizzle half the melted chocolate randomly over cream mix, cover with remaining cream and drizzle again with chocolate. Place in freezer and freeze over night.
4. Honeycomb.
5. Melt the sugar and golden syrup in a medium pot until golden and caramel in colour. Cautiously whisk in the bicarbonate of soda and pecans.
6. Immediately transfer onto a lined oven tray. Once cooled completely crush into small pieces and store in an airtight container.
7. Serve by scooping ice-cream and scattering with honeycomb.