HONEYCOMB:

Combine sugar and golden syrup in a saucepan.

Stir over low heat until the sugar dissolves completely.

Increase the heat to medium-high.

Continue stirring until the mixture reaches a deep golden color and starts to foam.

Remove the saucepan from the heat.

Stir in baking soda quickly and thoroughly.

Pour the mixture onto a greased baking sheet.

Allow the honeycomb to cool completely at room temperature until hardened.

Break the honeycomb into 1cm square pieces.

ICE CREAM:

Line the base of a 28cm fluted tart tin with a removable base with freezer wrap.

Spray the lined tin with oil to prevent sticking.

Whip cream and vanilla extract together until stiff peaks form.

Cover the whipped cream and refrigerate until ready to use.

Combine sugar and water in a saucepan.

Stir over low heat until the sugar dissolves completely.

Increase the heat and cook without stirring until the mixture reaches the hard boil stage (approximately 150°C or 302°F).

While the syrup is cooking, beat eggs until pale and thick.

Gradually add the hot sugar syrup to the beaten eggs while continuing to beat constantly.

Continue beating until the mixture has cooled down completely.

Gently fold the whipped cream and the prepared honeycomb pieces into the cooled egg mixture.

Pour the combined mixture into the prepared tart tin.

Cover the tin and freeze for at least 5 hours, or preferably overnight, until solid.

SAUCE:

Melt butter in a deep saucepan over medium heat.

Add brown sugar and golden syrup to the melted butter.

Stir continuously until the sugar is completely dissolved.

Stir in thickened cream.

Simmer the sauce for 10 minutes, stirring occasionally.

Allow the sauce to cool to room temperature.

Refrigerate the sauce until ready to serve.

TOFFEE DECORATION:

Combine sugar, water, and vinegar in a saucepan.

Stir over medium heat until the mixture turns golden brown.

Pour the toffee mixture onto a flat tray.

Let the toffee set completely.

Serve the ice cream in wedges with the toffee sauce drizzled over it.

Decorate with pieces of the set toffee.