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Ice Cream with Honeycomb, Pickled Raspberries, Raspberry Coulis
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Recipe

16 INGREDIENTS • 12 STEPS • 4HRS 20MINS

Ice Cream with Honeycomb, Pickled Raspberries, Raspberry Coulis

This dessert not only looks amazing, but has the flavors to match!
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Ice Cream with Honeycomb, Pickled Raspberries, Raspberry Coulis
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Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
This dessert not only looks amazing, but has the flavors to match!
4HRS 20MINS
Total Time
$1.62
Cost Per Serving
Ingredients
Servings
4
us / metric
Whole Milk
3 1/3 cups
Whole Milk
Caster Sugar
1 1/2 cups
Sweetened Condensed Milk
1/3 cup
Sweetened Condensed Milk
Liquid Glucose
3 oz
Liquid Glucose
or Corn Syrup
Gelatin Sheet
1
Gelatin Sheet
Honey
5 tsp
Water
3 Tbsp
Water
Baking Soda
1 Tbsp
Baking Soda
Lemon
1
Lemon, juiced
1 splash juice per 4 servings
Caster Sugar
as needed
Baby Basil
to taste
Baby Basil
Edible Flowers
to taste
Edible Flowers
Nutrition Per Serving
VIEW ALL
Calories
675
Fat
12.0 g
Protein
11.5 g
Carbs
136.0 g
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Ice Cream with Honeycomb, Pickled Raspberries, Raspberry Coulis
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author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
Cooking InstructionsHide images
step 1
In a large saucepan, add the Whole Milk (3 1/3 cups) and Caster Sugar (1/2 cup). Heat gently until the sugar has dissolved.
step 1 In a large saucepan, add the Whole Milk (3 1/3 cups) and Caster Sugar (1/2 cup). Heat gently until the sugar has dissolved.
step 2
Increase the heat to a simmer and add the Sweetened Condensed Milk (1/3 cup) and Liquid Glucose (0.5 oz).
step 3
While the milk is simmering, soak the Gelatin Sheet (1) in cold water for 10 minutes. Squeeze the gelatin to remove the excess water.
step 4
Remove the milk mixture from the heat and add the gelatin. Stir well to combine.
step 5
Leave to cool overnight in the fridge, or for at least 4-5 hours.
step 6
Pour the mixture into an ice cream churner and churn according to the instructions. Once churned to the consistency of soft serve ice cream, transfer to a container and keep in the freezer until ready to serve.
step 7
Put the Caster Sugar (1 cup), Liquid Glucose (2.5 oz), Honey (5 tsp), and Water (3 Tbsp) into a saucepan and cook over a medium-high heat, stirring occasionally until a golden caramel has formed and is bubbling.
step 8
Add the Baking Soda (1 Tbsp) and mix in. The honeycomb will expand quickly so be careful. Tip the mix into a sheet pan lined with baking paper. Leave to cool and set.
step 9
Once cold, bash the honeycomb into pieces and set aside.
step 10
Put the Fresh Raspberry (1 cup), Caster Sugar (1 Tbsp), and juice from Lemon (1) into a blender. Blitz until smooth. Pass through a fine sieve and place the mix aside.
step 11
Into a bowl, add the Fresh Raspberries (12) and sprinkle the Caster Sugar (as needed) over the top. Add the Apple Cider Vinegar (as needed) and mix well. Leave for 10 minutes before serving, stirring several times.
step 12
To serve, paint each plate with one brush of the raspberry coulis. Put a scoop of ice cream in the middle, then scatter honeycomb, Edible Flowers (to taste), Baby Basil (to taste), and raspberries around the plate. Serve immediately. Enjoy!
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Tags
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Gluten-Free
Date Night
Shellfish-Free
Dessert
Mother's Day
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