Bake the Book: Sweet as Honey Ice Cream

[Photograph: Lucy Schaeffer]

This candy-studded recipe from Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop is one of their best-sellers; it just goes to show what magic can be made with three kinds of sugar and a whole lot of dairy. First, you'll need to whip up a batch of honeycomb candy, a caramel-colored crunchy sheet of sugar that's chopped up and added to a sweet cream ice cream base. It's crunchy and creamy, together at last.

Tips: Make the honeycomb candy first. It requires a 30-minute cooling period in the fridge, during which you can prepare the ice cream base. Once the base has been made, the candy can be chopped up and folded into the still-soft sweet cream base. As the recipe says, use as much as you like; there will be plenty to mix in. Serve the ice cream with the extra candy bits sprinkled on top, or help yourself to them while you're mixing. Cook's tax.

Tweaks: The recipe for the honeycomb candy couldn't be simpler, and the sweet cream base sure is sweet; but we couldn't help but want just a little something salty to go with all that sugar. A few flakes of sea salt sprinkled atop scoops of ice cream satisfied our salt craving, but if you want to go hog-wild, serve with salted caramel sauce.

As always with our Bake the Book feature, we have five (5) copies of Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop to give away.

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