For the honeycomb:
1. Place the sugar and syrup in a saucepan and cook over a low heat until the sugar melts. Now boil rapidly until the caramel is a mid gold in colour. Remove from the heat and sift over the bicarbonate of soda. Stir the frothy mixture the pour onto a greased baking sheet.
2. Allow to cool the break into smallish chunks.
For the ice cream:
1. Whip the cream until floppy than beat in the condensed milk and vodka. Continue beating until the mixture is quite stiff.
2.Fold in the pieces of honeycomb plus any crumbs then scrape into a pretty freezer proof bowl and freeze for about 8 hours or overnight. This ice cream does not need stirring as it freezes. Use within 10 days.