I think we're supposed to munch on this 'honeycomb'. But the way the mix-ins dissolved does not appear intended.
#Van leeuwen ice cream honeycomb how to#
I'm not sure how to rate this pint because of what happened to the mix-ins. The effect in the Peppermint Stick flavor - a melted candy in a mint base was rather cool - but here I get the impression that the chewy/crunchy nature of the mix-in has been lost.
I think the candy slowly diffused into the surrounding sweet cream leaving the voids. I think the mix-ins may have dissolved in the pint! I have seen this before with McConnell's Peppermint Stick flavor. The 'coated void' nature of the mix-ins persist throughout the pint, though, and it is not at all crunchy or chewy like the side of the pint implied that it would be. The latter is 29 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. The sweet cream does a pretty good job of balancing the mix-in and making sure it isn't too strong. This serving contains 20 g of fat, 4 g of protein and 30 g of carbohydrate. Perhaps a slightly more burnt caramel flavor than the usual caramel mix-ins. There is a salted caramel flavor to the mix-ins. Is this the honeycomb candy? Digging in, the sweet cream base is quite thick and creamy. They seem to have created small coated voids in the base.
Opening the pint, I see some interesting orangeish-brown splotches right away on the top. It is a sweet cream with a chewy-crunchy caramel candy - which evidently reminded someone of honeycomb candy. Interestingly, there is no honey in honeycomb. Today's flavor is called Honeycomb and is one of their signature flavors. They got their start as a food truck in 2008 and have expanded to over a dozen scoop shops in the New York City area as well as on the west coast. Thankfully, readers do not have to hear me try. I am never sure how to pronounce Dutch names and Van Leeuwen is no exception. I figure because Van Leeuwen is based in New York City, that it gives me more ice cream to try when I visit that city as well. They have a surprisingly good ice cream selection there. I found a pint of it at one of my favorite local markets in Saint Paul, Tim & Tom's Speedy Market. Slowly add half of the milk/cream to the eggs and sugar, whisking constantly. When the milk/cream are about 140☏, take off the heat. While the cream/milk heats, mix the eggs and sugar in a medium heat-proof bowl. I decided to try a new brand today, the Brooklyn-based Van Leeuwen ice cream. Add the cream and milk to a medium saucepan over medium-low heat. Perhaps I will visit a scoop shop the next time I am in New York and see if things are any different there.Honeycomb - Sweet Cream with Caramel Candy I'm not sure how to rate this pint because of what happened to the mix-ins. Milk, Cream, Cane Sugar, Egg Yolks, Organic Brown Rice Syrup or Tapioca Syrup, Coconut Oil, Brown Sugar, Vanilla Extract (Grain Alcohol, Vanilla Bean), Baking. The sweet cream does a pretty good job of balancing the mix-in and making sure it isn't too strong. I decided to try a new brand today, the Brooklyn-based Van Leeuwen ice cream. Honeycomb - Sweet Cream with Caramel Candy
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