Honeycomb:

• 1 cup sugar
• ⅓ cup light corn syrup
• ⅓ cup water
• 2 ½ tsp baking soda
  

Ice Cream:

• 3 ½ cup cream base
• 1 tsp vanilla extract
• 1 tsp almond extract
• 4 oz chopped Baker’s semi-sweet chocolate
• 1 tsp vegetable oil

Honeycomb:

1. Line an 8x8 pan with parchment paper and set aside and measure out all the ingredients.
2. In a saucepan combine sugar, corn syrup, and water; set it over medium heat.
3. Stir frequently until the mixture comes to a boil.
4. Once it starts boiling, attach your candy thermometer to the side of the pan. Let the mixture continue to boil and come to temperature, 300ºF.
5. When it reaches 300ºF take it off the heat and add the baking soda. It will foam, expand, and change color.
6. Pour it into the prepared pan and let it cool for at least an hour before breaking it into pieces. Store in an airtight container.

Melting Chocolate:

1. Chop 4 oz of Bakers chocolate and put it in a microwave safe bowl, add vegetable oil.
2. Microwave in 30 second increments, stirring between each set until melted.

Ice Cream:

1. In a bowl combine cream base, vanilla and almond extracts, whisk to combine.
2. Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. During the last few minutes of churning, pour the melted chocolate in the ice cream in a steady stream.
4. Turn off the machine and remove the dasher.
5. Add broken honeycomb pieces and mix by hand.
6. Fill the ice cream container.
7. Cover and freeze for 8 hours or overnight.