Serves 6-8 depending on size of scoop!
2 Big Pots of our bio-live Greek style Yogurt with Honey (2 x 450g)
For the honeycomb
125g caster sugar
125g golden syrup
2 tsp bicarbonate of soda
Dried rose petals or thyme flowers for sprinkling (optional)
A light oil spray
3 small pieces of real honeycomb
Thyme or other edible flowers
Empty the contents of the yogurt pots into a large bowl and mix to aerate with an electric whisk. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. Empty into a freezer suitable container and freeze. Put your container in the fridge 20-30 mins before serving to soften the ice cream.
To make the honeycomb line a baking tin with some foil and spray with a light flavourless oil. If you want the honeycomb in bigger chunks, use a small tin to stop it spreading. I like it more like a flat tuille to use to scoop the ice cream with.
Put the sugar and golden syrup in a saucepan and heat up. Stir with a wooden spoon to melt the sugar & increase the heat to make a caramel. Using a thermometer, when the temperature reaches 1500C stir quickly the bicarbonate of soda into the mixture. Empty straight away onto the lined baking tin and sprinkle with your chosen flowers. Leave to cool for 45-60 mins and break into shards to serve with the ice cream.
Top with the real honeycomb or real thyme honey and edible flowers to serve.