Credit-crunch ice cream recipe
This dessert went on the menu at Hix Oyster & Chop House during the 2008 credit crunch, the recipe inspired by a bar of artisan chocolate-coated honeycomb. It was £1.50 a scoop and has since been on the menu at my various restaurants, just now at a slightly higher price.
Durslade Farm Shop does an amazing bag of dark-chocolate honeycomb which is perfect for the job, but if you’d rather not source an artisan version, a good old-fashioned Crunchie bar will do.
Prep time: 5 minutes
Cook time: 5 minutes
50g dark chocolate (70 per cent), broken into pieces
50ml single cream
4 scoops of good-quality vanilla ice cream, or more if you wish
60-70g chocolate-coated honeycomb, broken into small pieces
1. Bring a pan of water to a simmer. Place the chocolate and cream in a small heatproof bowl on top of the pan (don’t let the bottom of the bowl touch the water). Stir occasionally until the chocolate has melted and the sauce is hot, then give it a
final whisk to make the sauce smooth.
2. Put two scoops of ice cream into each serving dish, then poke in some pieces of honeycomb and scatter the rest over. Pour the chocolate sauce over the ice cream at the table.