JOY’S PRICKLY BOX
The legendary Big Gay Ice-cream truck in New York sells an amazing range of soft-serve goodness. This is our homage to those greats and their irreverent humour. In Australia, just about every child remembers eating Honey Joys — those clumps of sticky goodness that came nestled in paper cases at Granny’s when we were young. This scattering of crispy cornflakes and honey caramel can transport you through time and space. Trust me, it does not get much better than this.
MAKES ENOUGH STICKY BITS FOR 6 ADULTS, OR 1 CHILD
HONEY CARAMEL
210 g (7½ oz) prickly box honey, or other mildly fragrant honey
20 g (¾ oz) butter
150 ml (5 fl oz) thin (pouring) cream
Cook the honey in a medium-sized, heavy-based saucepan over medium heat for 5–10 minutes, or until the honey begins to caramelise and foam up the sides of the pan.
Add the butter. Using a long-handled spoon, stir to deglaze the pan, taking care as the hot mixture may spit.
Remove from the heat and whisk in the cream. Pour the caramel into a heatproof dish.
Now decide whether to serve the sundae hot, or wait the excruciatingly long time to cool the caramel.
This sundae is as easy as it gets. Just scatter the ice cream with the CFC and dredge it in as much honey caramel as you can handle.
It can even be served in a cone, built on top of some scoops of ice cream.