Caramel Crunch Ice Cream.

Caramel Crunch Ice Cream most diverse and have ideal flavor that unique. Several types of Caramel Crunch Ice Cream recipes are also sufficient convenient to process and do not take lengthy. Even though not everyone likes Caramel Crunch Ice Cream food, currently some people are get attached and like the various Caramel Crunch Ice Cream foods on hand. This could be seen from the number of restaurants that supply Caramel Crunch Ice Cream as one of the dish. You can have Caramel Crunch Ice Cream using 10 ingredients and 13 steps. Here is how you cook it.

Ingredients of Caramel Crunch Ice Cream

1. It's of Ice cream.
2. Prepare of fresh cream.
3. You need of caramel treat.
4. Prepare of instant coffee.
5. Prepare of Chocolate covered honeycomb.
6. You need of Homemade honeycomb.
7. It's of white sugar.
8. Prepare of honey.
9. It's of bicarbonate of soda.
10. You need of dark chocolate chips.

Caramel Crunch Ice Cream instructions

1. To make the honeycomb Grease a non stick heat resistant surface with cook and spray. You could use an aluminum baking sheet or granite/ marble slab. Measure out all your ingredients and have them ready. Keep a spatula and hand whisk at hand..
2. To prepare, start by adding the sugar and honey to a pot. Stir over a low heat to dissolve the sugar..
3. Once sugar is dissolved, continue stirring over a low heat until the mixture becomes a golden colour. Be careful not to burn the mixture..
4. Once the colour changes, turn off the stove then add in the bicarbonate of soda. It will immediately start to bubbly whisk quickly and only until combined..
5. Quicky pour out onto greased surface. Allow to cool and harden..
6. Once your honeycomb had completely cooled, melt your chocolate at 30 second intervals in the microwave. Pour over your honeycomb to cover the top surface of the honeycomb. Once set, break into bite sized pieces..
7. To make the Icecream place caramel treat, 1 tsp of the fresh cream and the coffee into a medium bowl. Whisk to combine and to make your mixture soft and smooth..
8. Place remaining cream into a large mixing bowl and whisk until it thickens and soft peaks form. This took me roughly 15 minutes with an electric whisk on medium with a few pauses to prevent overheating..
9. Now fold in the caramel mixture until combined..
10. Whip on medium until you have firm peaks. This took me about 5 minutes. NB do not overbeat!.
11. At this point you can fold in 3/4 the chocolate covered honeycomb..
12. Place icecream into airtight container and top with remaining honeycomb. 1ltr container will suffice..
13. Freeze for 6 to 8 hours to set. Serve and enjoy.

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