For the Honeycomb Candy

• Butter for the baking sheet
• 2 cups (400 g) organic cane sugar
• ¼ cup (60 ml) honey (see Note)
• 7 tablespoons (105 ml) golden syrup
• 1 tablespoon plus 1 teaspoon baking soda
• 1 recipe Walt’s Dream

1. Make the honeycomb candy: Butter a 12-by-18-inch rimmed baking sheet and line it with parchment paper.

2. In a large saucepan, combine the sugar, honey, syrup, and ⅔ cup (160 ml) water. Whisk to combine. Clip a candy thermometer to the saucepan and set the pan over medium-high heat. Cook until the syrup reaches 305°F (150°C). (The syrup will bubble and spit, so please be careful.) Remove the pan from the heat and, wearing an oven mitt for protection, whisk in the baking soda. Whisk vigorously for a few moments to make sure you’ve incorporated all the little bits of baking soda, then stand back and watch the honeycomb grow.

   

   

3. When the honeycomb stops growing up the sides of the pot, gently pour it onto the prepared baking sheet. Let it cool. Refrigerate the candy for 30 minutes, then chop it into bite-size pieces.
4. Prepare Walt’s Dream according to the recipe directions. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
5. Transfer the ice cream to a storage container, folding in the pieces of honeycomb candy as you do. Use as much of the candy as you want; you won’t necessarily need the whole batch. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.