Streets · Desserts
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Honeycomb is aerated toffee, sugar and syrup set with bicarbonate of soda so it foams into a brittle structure, and it's among the flavours Australian freezers return to most often. The difficulty is always moisture. Honeycomb dissolves on contact with anything wet, so pieces folded into ice cream soften over time rather than staying glassy. That's why they go in as chunks rather than crumb: a larger piece has less surface area for its volume and holds its crunch for longer. The vanilla base stays plain underneath, which leaves the honeycomb as the only flavour and the only texture event in the tub.
