Old Bust Head Spiced Honey Ale Ice Cream with Homemade Honeycomb

Recipe by Kaitlin Hill

As the temperatures start to soar this summer, stock your fridge with my Old Bust Head Spiced Honey Ale Ice Cream. The ice cream is the perfect balance of boozy and creamy with added crunch from chunks of homemade honeycomb. Don’t be intimated by the homemade honeycomb or ice cream. Both require only a few ingredients, take minutes to whip together, and once combined will last for a month or more in your freezer. Plus, the ice cream is no churn, so minimal equipment is required!

Ingredients: 
For the Honeycomb: 
1 ¼ cups of granulated sugar
¼ teaspoon of salt  
½ cup of honey
1 teaspoon of vanilla extract 
1 tablespoon of baking soda, sifted

For the Ice Cream: 
12 ounces of Old Bust Head Spiced Honey Ale
1 pint of cold heavy whipping cream 
1 tablespoon of vanilla extract 
14 ounces of sweetened condensed milk 
1 tablespoon of honey

Directions:

Set a small saucepan over medium-high heat and add the Old Bust Head Spiced Honey Ale. Bring to a boil and then reduce to a simmer. Simmer for 20 to 25 minutes until the beer has reduced to 2/3 of a cup. Set aside to cool completely.

Line a cookie tray with parchment or a silpat and set aside.

While the beer is cooling, make the honeycomb. Place a large (4-quart or larger) pot, over medium heat. Add the sugar, honey, and salt. Cook, stirring occasionally, until the sugar has dissolved and turned a light amber color.

Turn off the heat and add the vanilla and baking soda. The mixture will bubble up, so be very careful as you stir the mixture. Stir for 1 - 2 additional minutes, until the baking soda has dissolved and is incorporated completely.

Pour the mixture on the prepared cookie tray and set aside to cool for 5 to 10 minutes. Once cool, break into small chunks.

To make the ice cream, place the cold heavy whipping cream into a large bowl. Beat the cream until stiff peaks form, about 3 to 5 minutes.

Using a spatula, carefully fold in the reduced beer, vanilla extract, and honey. Mix until incorporated without deflating the cream.

Mix in roughly a cup of honeycomb chunks and add a few on top for decoration.

Transfer the mixture to a loaf pan, cover with plastic wrap, and place in the freezer to chill for at least 6 hours or overnight.

Once the ice cream has solidified, scoop and enjoy!