Begin by lining a baking tray with parchment paper and setting it aside.

Add the sugar and golden syrup to a heavy-bottomed saucepan. Place the pan over medium heat and stir gently until the sugar dissolves completely. After dissolving, cease stirring and bring the mixture to a boil.

Let the syrup boil until it turns a deep golden color. This usually takes about 3–5 minutes. Watch carefully, as caramel can burn quickly.

Take the saucepan off of the burner and add the baking soda right away. Whisk or stir quickly. The mixture will foam up rapidly and expand in volume—this is what creates the honeycomb texture.

Pour the foaming mixture onto the baking tray that has been prepared right away. Do not spread or flatten it. Allow it to cool completely at room temperature.

Once cooled and hardened, break the honeycomb into small bite-sized chunks. Set aside until ready to use.

In a large mixing bowl, combine the heavy cream, whole milk, sugar, vanilla extract, and salt.

Until the sugar is completely dissolved, whisk the mixture. This may take a few minutes, but ensures a smooth ice cream texture.

Cover the bowl and refrigerate the mixture for at least one hour, or until thoroughly chilled. Chilling improves the final texture of the ice cream.

Using an Ice Cream Maker:

As directed by the manufacturer, pour the chilled ice cream base into your ice cream maker and churn. The ice cream should reach a soft-serve consistency.

Without an Ice Cream Maker:

The heavy cream should be whipped separately until soft peaks form. Combine the milk, sugar, vanilla, and salt in a separate bowl. The whipped cream should be gently folded into the milk mixture until it is completely incorporated.

Once the ice cream reaches a soft, creamy texture, gently fold in the honeycomb pieces.

Work quickly to prevent melting and avoid overmixing, which can break down the honeycomb.

Place the ice cream in a freezer-safe container that is airtight. Cover tightly and smooth the top.

Freeze until solid enough to scoop, about 4 to 6 hours.