Honey Filled with Ice Cream

Select 2 Amazonian honeycombs, ripe and large

Peel and slice one honeycomb

Remove the seeds and membranes and puree the pulp in a blender: the pulp should yield 2 cups of puree

Combine water and sugar in a pot, bring to a boil, then reduce heat and simmer for 5 minutes

Add the syrup to the puree, let it cool and refrigerate in an ice bath until firm

Beat the ice cream well and refrigerate again until firm

Cut off the top of another honeycomb and reserve

Remove seeds and membranes and scoop out the pulp with a cookie cutter

Place the scoops in a bowl, sprinkle with sugar, and cover with rum, Curaçao or Maraschino

Refrigerate the scoops and honeycomb shells until well chilled

Retrieve the ice cream about 15 minutes before serving to allow it to soften slightly

Place the honeycomb shell in a bowl filled with crushed ice and fill with alternating layers of ice cream and honeycomb pulp, well drained

Cover with reserved top and serve in chilled bowls, portioned into 4 portions