Inspired by Eleven Madison Park's iconic 'Milk and Honey' dessert, this recipe brings the whimsical flavors of milk ice cream and honey to your home kitchen with accessible ingredients and techniques.
**For the No-Churn Honey Milk Ice Cream:**
1. In a large, chilled bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
2. In a separate bowl, whisk together the sweetened condensed milk, whole milk, vanilla extract, and 2 tablespoons of honey until well combined.
3. Gently fold the condensed milk mixture into the whipped cream until no streaks remain. Be careful not to deflate the cream.
4. Pour the mixture into a freezer-safe container (e.g., a loaf pan). Cover tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals. Freeze for at least 6 hours, or preferably overnight, until firm.
**For the Toasted Oat Crumble:**
1. Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the rolled oats, melted butter, brown sugar, and pinch of salt. Mix until the oats are evenly coated.
3. Spread the oat mixture in a single layer on the prepared baking sheet. Bake for 10-15 minutes, stirring halfway through, until golden brown and fragrant. Let cool completely on the baking sheet; it will crisp up as it cools.
**For the Homemade Honeycomb Candy:**
1. Line a baking sheet with parchment paper and grease lightly with a neutral oil (like vegetable oil).
2. In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine.
3. Cook over medium-high heat, without stirring, until the mixture reaches 300F (150C) on a candy thermometer. This should take about 8-12 minutes. Watch carefully to prevent burning.
4. Immediately remove from heat and quickly whisk in the baking soda. The mixture will foam up rapidly and expand. Work quickly!
5. Pour the foamed mixture onto the prepared baking sheet, spreading it gently if needed, but avoid overworking it. Do not touch or stir once poured.
6. Let cool completely at room temperature for at least 1 hour, or until hardened. Once cool, break into irregular pieces.
**Assembly:**
1. Scoop generous portions of the No-Churn Honey Milk Ice Cream into serving bowls or glasses.
2. Sprinkle generously with the Toasted Oat Crumble.
3. Place a few pieces of Homemade Honeycomb Candy on top or around the ice cream.
4. Drizzle with extra honey, if desired. Serve immediately and enjoy!