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Rustic Canyon's honeycomb ice cream

Rustic Canyon's honeycomb ice cream
Glenn Koenig / Los Angeles Times

Dear SOS: I recently had the most wonderful honeycomb ice cream at Rustic Canyon in Santa Monica. I've never had anything quite like it. If you could track down the recipe I, and my family, would be so grateful. Natalie ... Read more

Total time: 20 minutes, plus cooling and chilling times. | Makes about one-half gallon of ice cream, serves 8 to 16.

Honeycomb candy

  • 5 tablespoons sugar, preferably organic evaporated cane sugar
  • 2 tablespoons wildflower honey, preferably organic
  • 1 teaspoon baking soda

Step 1In a small to medium pan, combine the sugar and honey, and cook until the sugar is melted and the mixture has turned a caramel color.

Step 2Remove from heat and add the baking soda all at once, quickly stirring to evenly distribute the soda. Be careful, as the soda will cause the sugar mixture to bubble rapidly.

Step 3Pour the honeycomb into a rimmed baking sheet lined with parchment and set aside until cooled and hardened, about 30 minutes.

Step 4Break the honeycomb into big and small pieces, and store in an airtight container until needed.

Honeycomb ice cream

  • 3 cups heavy whipping cream, preferably organic
  • 1 (14-ounce) can condensed milk, preferably organic
  • 1 tablespoon vodka
  • Pinch of salt
  • Prepared honeycomb

Step 1In a large bowl, whip the cream to soft peaks. Stir in the condensed milk and whip again to soft peaks, then whisk in the vodka and salt.

Step 2Gently fold in the honeycomb, careful not to overmix; you want a swirl look to the ice cream. Transfer to a smaller container and put in the freezer until firmed, 1 to 3 hours. This makes about one-half gallon of ice cream.


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