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Mary Berry Cinder Toffee Ice Cream Recipe

Mary Berry Cinder Toffee Ice Cream Recipe

Olivia Brooks
This Mary Berry Cinder Toffee Ice Cream Recipe combines cream, milk, sugar, vanilla, and airy honeycomb for a dreamy, crunchy ice cream experience.
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Prep Time 25 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 40 minutes
Course Dessert
Cuisine British-Inspired
Servings 6 people
Calories 380 kcal

Equipment

  • Large mixing bowls
  • Electric hand mixer or stand mixer
  • Medium saucepan
  • Whisk
  • Wooden spoon or silicone spatula
  • Freezer-safe airtight container
  • Baking tray (for toffee)
  • Parchment paper
  • Measuring cups and spoons.

Ingredients
  

Ice Cream Base

  • 2 cups heavy cream cold
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 egg yolks

Cinder Toffee (Honeycomb)

  • 1 cup granulated sugar
  • 4 tablespoons golden syrup or honey
  • 2 teaspoons baking soda

Optional Add-ins

  • Melted chocolate drizzle
  • Extra crushed honeycomb for topping
  • Sea salt flakes for contrast

Instructions
 

Step 1: Making the Cinder Toffee

  • In a heavy-bottomed saucepan, gently heat sugar and golden syrup together. Stir slowly until the sugar dissolves completely. Once melted, allow the mixture to bubble until it turns a deep amber color.
  • Remove from heat immediately and quickly whisk in baking soda. The mixture will foam up dramatically—this is what creates the airy honeycomb structure.
  • Pour it onto a parchment-lined tray without spreading too much. Let it cool completely until hard and brittle.
  • Once set, break into uneven chunks. The irregular shapes are what make the texture interesting in the ice cream.

Step 2: Preparing the Custard Base

  • In a mixing bowl, whisk egg yolks and sugar until pale, thick, and creamy. This step helps create a smooth and rich base.
  • In a saucepan, gently heat milk and cream until steaming but not boiling. Slowly pour it into the egg mixture while whisking constantly to prevent scrambling.
  • Return the mixture to low heat and stir until it thickens slightly into a light custard. Do not overcook.
  • Remove from heat and stir in vanilla extract. Allow it to cool completely.

Step 3: Whipping the Cream

  • In a separate chilled bowl, whip the heavy cream until soft peaks form. This gives the ice cream its airy, scoopable texture.
  • Be careful not to overwhip—it should be light, not stiff.

Step 4: Folding Everything Together

  • Gently fold the cooled custard into the whipped cream. Use slow, sweeping motions to keep the mixture airy and smooth.
  • This step is where the texture of the final ice cream is decided.

Step 5: Adding the Cinder Toffee

  • Fold in most of the crushed cinder toffee pieces, saving some for topping later. Make sure they are evenly distributed.
  • You want pockets of crunch in every scoop.

Step 6: Freezing

  • Transfer the mixture into a freezer-safe container. Smooth the top and sprinkle extra toffee pieces on top.
  • Cover tightly and freeze for at least 6–8 hours or overnight.

Step 7: Serving

  • Let the ice cream sit at room temperature for 5–10 minutes before scooping. This softens it slightly and enhances the creamy texture.
  • Serve in bowls or cones, topped with extra honeycomb if desired.

Notes

  • Always let custard cool completely before folding
  • Crush honeycomb unevenly for better texture variation
  • Don’t overwhip cream or it will become grainy
  • Freeze overnight for best structure
  • Serve slightly softened for creaminess
Keyword Mary Berry Cinder Toffee Ice Cream Recipe