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Honeycomb Ice Cream

“My children say that this is my signature dessert, and it is now a Red Carnation institution.”

–Bea Tollman,
Celebrity Chef & Founder of Red Carnation Hotels


  • 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 


  1. 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.
  2. 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.
  3. 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.

    Serves 8

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