You might think eating in McGregor to be a somewhat parochial affair. Far from it. Here, just behind the dusty main street of this Klein Karoo town, is a tiny gem of a restaurant where you can sup on salmon flown in fresh from Norway, succulent bush-fed lamb from Victoria West and the latest ocean catches hauled out of Gordon’s Bay.
Chefs Kurt and André Middleton-Le Roux of Karoux, share their Home-made Honeycomb Ice-cream recipe with us…
- 2 cups sugar
- ¼ cup water
- 1½tsp bicarbonate of soda
- 1 litre fresh cream
- 1 can condensed milk
- pinch of salt
- To make the honeycomb, grease a deep baking tray. In a deep heavy-base pan, add sugar and water and heat over a medium-high heat, stirring constantly until sugar is dissolved. Allow to boil until sides of pan start turning golden brown. Stir with wooden spoon until sugar is golden brown throughout. Working quickly, sprinkle the bicarb over the sugar. Stir until sugar rises in volume. Pour sugar into the greased baking tray and set aside to cool. The mixture will collapse a little. Once cooled, turn honeycomb into a large, clean tea towel. Break into large pieces, wrap in tea towel and bash with rolling pin until fine.
- In a large bowl beat cream until just set and peaks starts to form. Fold condensed milk and salt into cream. Fold honeycomb pieces to cream mixture and freeze until set.