Milk & Honeycomb Ice Cream

Milk & Honeycomb Ice Cream | The Big Fat Jewish Wedding This. Ice Cream. Is. So. Good. Inspired by the milk and honey laden menus of the holiday of Shavuot, this dessert is the perfect combination of swirled vanilla ice cream and homemade honeycomb candy. The candy is especially fun to make because it is a bit of science experiment. Adding baking soda to the honey caramel at the last minute causes the concoction to triple in size and retain crispy air bubbles that resemble the honeycomb. Outside of ice cream this candy is scrumptious, but layering it with the ice cream makes it even better!  Be sure to save the remaining candy in ziplock bags – leaving it out on the counter will result in a very sticky (but delicious!) mess.

In a crunch for time or don’t have an ice cream machine? Make the candy and mix it in with softened store bought vanilla ice cream- your guests won’t know the difference!

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Milk & Honeycomb Ice Cream


Milk & Honeycomb Ice Cream
Makes 1 quart
Slightly adapted from Jeni’s Splendid Ice Creams at Home

1 1/2 c sugar
1/2 c water
3 tblspn honey
1/3 c + 2 tblspn corn syrup, divided
1 tblsn baking soda
2 cups whole milk
1 tblspn + 1 tspn cornstarch
3 tblspn cream cheese, softened
1/8 tspn fine sea salt
1 1/4 c heavy cream
2/3 c sugar
2 tspn vanilla extract

Combine sugar, water, honey and 1/3c corn syrup together in a large saucepan so that the sugar dissolves. Bring to a boil over medium high heat until the mixture turns a deep amber (about 5 minutes) or the syrup reaches 296 degrees on a candy thermometer. Remove from heat and stir in baking soda with a wooden spoon. The mixture will bubble and expand to about three times its volume and turn a dark golden color. Pour onto a parchment-lined baking sheet and let cool (about 1 hour). Immediately break into pieces and store in a ziplock bag until ready to use (otherwise candy will get soggy).

Meanwhile, begin the ice cream. Mix about 2 tablespoons of the milk with the cornstarch to make a slurry. In a separate, large bowl, whisk the cream cheese and salt until combined. Fill a large metal bowl with ice and water. Combine the remaining milk, cream, sugar, corn syrup and vanilla extract in a saucepan. Bring to a boil over medium-high heat for 4 minutes. Remove from heat and whisk in cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until thickened, about 1 minute. Remove from heat. Gently whisk hot cream mixture into the cream cheese until smooth. Pour into a 1-gallon freezer bag and submerge in the ice bath until cold, about 30 minutes.

Pour ice cream base into the frozen bowl of the ice cream machine and spin until thick. Pack the ice cream into a storage container, layering with chunks of the honeycomb candy. Allow ice cream to freeze at least four hours or overnight so that the candy melts and the flavors combine.


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