Simon Rimmer served up a no churn vanilla ice cream with honeycomb on Sunday Brunch.

The ingredients are: 400g tin condensed milk, 2 teaspoons vanilla extract, Half teaspoon sea salt (fine) and 475ml cream – whipped.

For the honeycomb: 3 tablespoons golden syrup, 200g sugar and 3 teaspoons bicarbonate of soda.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.