Honeycomb Affogato

This recipe comes with a warning. Its so ridiculously easy to do, especially if you buy the vanilla ice cream (please make it a good one), that you may feel slightly embarrassed when people start applauding and asking for a signed recipe. Or you may not, preferring to bow and accept the accolades graciously. Even easier still, for a dinner party situation, the sauce can be made ahead of mine and warmed up just prior to serving. And please do serve it in a martini glass, it makes any ice cream looks fabulous!

Honeycomb Affogato

Serves 6

• 1 cup caster sugar

• 1/2 cup water

• 2 Tbs coffee flavoured liqueur

• 12 scoops of best quality vanilla ice cream (I made mine but I like to make simple things difficult)

• 3x50g Violet crumble or Crunchie bars coarsely chopped

Combine sugar, water and liquer in small saucepan. Stir over a low heat without boiling until sugar is dissolved. Bring to boil and remove from heat.

Divide ice cream scoops among 6 serving glasses (1 cup capacity). Martini glasses always make ice cream look nicer. Surround bottom scoop with chopped chocolate bars, then pour over hot coffee liquer syrup or if you have a nice pourer, pour syrup over ice cream at the table.

Serve immediately!