Mary Berry Cinder Toffee Ice Cream Recipe

Mary Berry Cinder Toffee Ice Cream is made with a luxurious vanilla custard base enriched with whipped double cream, studded with shards of homemade, golden cinder toffee (honeycomb). The result is a velvety, scoopable dessert where the caramel-flavored candy dissolves slightly into the cream, creating pockets of sticky sweetness alongside the crunchy bites. It is the ultimate impressive summer dessert that tastes far superior to store-bought tubs.

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Mary Berry Cinder Toffee Ice Cream Ingredients

For the Cinder Toffee (Honeycomb):

• 4 tablespoons Golden Syrup: Essential for the distinct toffee flavor.
• 150g (5 oz) Caster Sugar: Granulated sugar works too, but caster dissolves faster.
• 2 teaspoons Bicarbonate of Soda: This creates the chemical reaction that makes the toffee puff up and become aerated.

For the Ice Cream:

• 4 Large Egg Yolks: Use free-range for a rich yellow color.
• 100g (4 oz) Caster Sugar: To sweeten the custard.
• 300ml (1/2 pint) Full-Fat Milk: Do not use semi-skimmed; you need the fat for texture.
• 300ml (1/2 pint) Double Cream: Whipped lightly.
• 1 teaspoon Vanilla Extract: For aroma.

How To Make Mary Berry Cinder Toffee Ice Cream

1. Make the honeycomb: Line a baking tray with parchment paper. Place the golden syrup and 150g sugar into a large, deep saucepan (the mixture will foam up later, so size matters). Heat gently until the sugar has dissolved, then turn up the heat and let it bubble vigorously until it turns a deep golden maple syrup color.
2. Foam the toffee: Remove the pan from the heat. Immediately tip in the bicarbonate of soda and whisk briefly. The mixture will froth and expand rapidly into a pale gold cloud. Pour it instantly onto the lined baking tray. Do not spread it out; just let it settle. Leave it to cool and harden completely (about 1-2 hours).
3. Prepare the custard: While the toffee sets, place the egg yolks and 100g sugar in a bowl and whisk until pale and creamy. Pour the milk into a saucepan and heat until almost boiling. Pour the hot milk onto the egg mixture, whisking constantly.
4. Thicken the base: Return the custard mixture to the clean saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil, or the eggs will scramble. Pour into a bowl, cover the surface with cling film (to prevent a skin forming), and leave to cool completely.
5. Crush the toffee: Once the honeycomb is hard and brittle, break it up into bite-sized chunks. You can put it in a bag and bash it with a rolling pin, but keep some larger pieces for texture.
6. Assemble the ice cream: Whip the double cream until it holds soft peaks. Fold the whipped cream and vanilla extract into the cooled custard.
7. Churn the mixture: Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. When the ice cream is semi-frozen (soft serve consistency), fold in the crushed cinder toffee pieces. Transfer to a plastic container and freeze until firm. (See tips for no-machine method).

Recipe Tips

• Pot Safety: When making cinder toffee, the reaction with bicarbonate of soda is violent and hot. Use a much larger pan than you think you need to prevent the hot sugar lava from overflowing onto your stove.
• No Ice Cream Machine? If you don’t have a churner, pour the custard/cream mix into a tub and freeze. Remove it every hour for 3 hours and whisk it vigorously with a fork to break up ice crystals. Stir in the honeycomb just before the final freeze.
• Cleaning Sugar: To clean the pot after making toffee, fill it with hot water and let it soak. The hardened sugar will dissolve on its own; don’t try to scrub it while hard.
• Toffee Texture: Don’t crush the honeycomb too finely. The dust will dissolve into the cream (which is delicious), but you want nice chunky nuggets that provide a crunch when eating.

What To Serve With Cinder Toffee Ice Cream?

This ice cream is incredibly sweet and rich, so it needs little accompaniment. However, a drizzle of dark chocolate sauce provides a slightly bitter contrast that balances the sugar of the honeycomb. For a texture contrast, serve with a crisp wafer or alongside a slice of dark chocolate tart. It is also delicious scooped into a brandy snap basket for a retro dinner party finish.

How To Store Leftovers Ice Cream?

• Freeze: Store in a sealed container in the freezer for up to 1 month. Homemade ice cream lacks the stabilizers of commercial brands, so it will become very hard. Remove it from the freezer 15-20 minutes before serving to allow it to soften to a scoopable consistency.

Cinder Toffee Ice Cream Nutrition Facts

• Calories: ~380 kcal
• Fat: 24g
• Carbohydrates: 38g
• Protein: 4g
• Nutrition information is estimated per scoop based on 8 servings.

FAQs

Try More Recipes:

• Mary Berry’s Victoria Sponge With Buttercream​ Recipe
• Mary Berry Vanilla Buttercream Recipe
• Mary Berry Victoria Sponge With Fresh Cream And Strawberries​ Recipe