Alone, I am happy to eat butter cookies dipped in honey for dessert. This recipe is not quite as fast but is worth the time. It has the texture of perfect soft-serve ice cream, and since it’s not actually a proper custard, no cooking is required.
Recipe information
Yield
serves 8
Ingredients
Honeycomb Candy
Preparation
Step 1
In a medium bowl, whip the cream to soft peaks. Set aside.
Step 2
In another medium bowl, beat the egg yolks, salt, and honey with an electric hand mixer until thickened, light yellow in color, and doubled in volume. In a third medium bowl, whip the egg whites to soft peaks. Fold the whipped cream into the yolk mixture, and then fold in the whites. Spoon into a 9 × 5-inch loaf pan and freeze until firm, at least 4 hours and up to several days.
Step 3
To serve, spoon it out of the pan directly onto plates and serve with honeycomb shards.
Honeycomb Candy
Step 4
Have ready a candy thermometer and a greased baking sheet.
Step 5
Pour 2 tablespoons water into a deep medium saucepan. Add the sugar, and then drizzle the honey evenly over the top without stirring. Heat over medium-high heat until the mixture reaches 300°F and is amber colored; do not let it go higher than 310°F. Remove from the heat, sprinkle with the baking soda, and using a small whisk, quickly combine in just four or five strokes, no more. Immediately pour the mixture onto the baking sheet and let it cool for about 20 minutes.
Step 6
Break into shards and store in an airtight container for up to several days.
