Remove vanilla ice cream from the freezer and allow to soften. Meanwhile, line a baking sheet with Gefen Parchment Paper.

Combine sugar, corn syrup, honey, and water in a deep, heavy saucepan.

Stir over medium-low heat until sugar dissolves. Increase heat to high and

bring to a boil. Cook without stirring, occasionally swirling the pan and

brushing down the sides with a wet pastry brush, until the sugar turns a

pale amber color.

Working quickly, add baking soda (mixture will foam dramatically); whisk

quickly just until baking soda combines. Do not overmix. Immediately

pour mixture over the prepared baking sheet (do not spread). Let stand

undisturbed for 20 minutes, until cool.

Hit honeycomb candy in several places with the handle of a knife to create small pieces. Leave some larger shards for garnish.

Mix honeycomb pieces and halva into the softened ice cream. Refreeze

until ready to use.

Garnish with reserved honeycomb shards and additional halva.