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Many years ago, I used honeycomb in a salad that became incredibly popular. I was excited to feature honeycomb again here. When paired with halva, one of my favorite flavor profiles, and combined with smooth and creamy ice cream, it manages to hit all the right notes.
1 56-ounce (1.65-liter) container pareve vanilla ice cream
1 and 1/2 cups sugar
3 tablespoons Haddar Light Corn Syrup
1 tablespoon Gefen Honey
1/4 cups water
2 tablespoons baking soda
1 cup swirled or shredded Haddar Halva, plus more for garnish
Carmel Single Vineyard Late Harvest Gewurztraminer
Remove vanilla ice cream from the freezer and allow to soften. Meanwhile, line a baking sheet with Gefen Parchment Paper.
Combine sugar, corn syrup, honey, and water in a deep, heavy saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and bring to a boil. Cook without stirring, occasionally swirling the pan and brushing down the sides with a wet pastry brush, until the sugar turns a pale amber color.
Working quickly, add baking soda (mixture will foam dramatically); whisk quickly just until baking soda combines. Do not overmix. Immediately pour mixture over the prepared baking sheet (do not spread). Let stand undisturbed for 20 minutes, until cool.
Hit honeycomb candy in several places with the handle of a knife to create small pieces. Leave some larger shards for garnish.
Mix honeycomb pieces and halva into the softened ice cream. Refreeze until ready to use.
Garnish with reserved honeycomb shards and additional halva.
Photography by Chay Berger
Food Styling by Leah Hamaoui
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