Step 1: Make the honeycomb

In a heavy-based saucepan, add the caster sugar and golden syrup. Heat gently, stirring until the sugar dissolves. Increase the heat and boil the mixture until it turns golden brown, then remove from heat. Quickly stir in the bicarbonate of soda, which will cause the mixture to foam. Pour the honeycomb onto a parchment-lined baking sheet and let it cool completely. Once set, break it into small pieces.

Step 2: Prepare the ice cream base

In a large mixing bowl, whisk the double cream, condensed milk, and vanilla extract until soft peaks form. The mixture should be thick but not overwhipped.

Step 3: Fold in the honeycomb

Reserve a handful of honeycomb pieces for garnish. Gently fold the remaining honeycomb pieces into the ice cream base, ensuring they are evenly distributed.

Step 4: Freeze the ice cream

Transfer the mixture to a freezer-safe container and smooth the top. Sprinkle the reserved honeycomb pieces on top for decoration. Cover with a lid or cling film and freeze for at least 6 hours or until firm.

Step 5: Serve

Scoop the honeycomb ice cream into bowls or cones and enjoy immediately. Garnish with extra honeycomb pieces if desired.