- 75g/3oz caster sugar
- 2 tbsp golden syrup
- 2 tbsp bicarbonate of soda, sifted
- 600ml/1 pint double cream
- 3 tbsp vodka
- 200ml/7fl oz condensed milk
- 350g/12oz unsalted butter
- 150g/5oz caster sugar
- 500g/1lb 2oz plain flour
- 150g/5oz pistachio nuts, shells removed, blended until fine in a food processor
- For the honeycomb, place the sugar and golden syrup into a pan over a low heat and warm until the sugar dissolves.
- Increase the heat and cook until a golden-brown caramel is formed. The longer you heat the caramel the darker it becomes – don't cook it too long as it should be golden-brown.
- Add the bicarbonate of soda and stir well, then pour onto a greased, lined baking tray and allow to cool.
- For the ice cream, whip the cream until it becomes thick, but not fully whipped.
- Carefully fold in the vodka and condensed milk and whisk the cream mixture until stiff peaks form when the whisk is removed.
- Break up the honeycomb into small pieces and fold gently into the cream mixture.
- Transfer the ice cream mixture into a freezer container and freeze for at least eight hours; there is no need to churn this ice cream.
- For the pistachio shortbread, preheat the oven to 180C/365F/Gas 4.
- Place the butter and sugar into a clean bowl and beat together until light and combined.
- Add the flour and processed pistachios and mix well.
- Pour the shortbread mixture out onto a greased, lined baking sheet. Use a knife to score 5cm/2in x 7cm/3in rectangles into the mixture, then place into the oven to bake for 8-10 minutes, or until cooked and golden.
- Remove the shortbread from the oven and allow to cool on a wire rack. Turn out of the baking tray and break or cut into the pre-marked rectangles.
- To serve, place two scoops of honeycomb ice cream into each bowl and place two pieces of shortcake on top or alongside.