In 2013 we created a new Sweetie Kitchen and began making our own Honeycomb.
Honeycomb ice cream is our second most popular flavour and we need to make 40 tonnes per year. We bring the ingredients up to boil and simmer in a copper kettle, carefully watching the temperature and simmering time, and then pour it out onto the cooling tables to set. We then break it into pieces (and sieve out the pieces which are too little) to make honeycomb pieces to add to the ice cream.
We can also make butterscotch and will be working and experimenting to find other new delicious chunky sweet treats to put in our ice cream — or chocolate.