Melt sugar and syrup in a pan. Boil for 4 minutes mixing it every once in a while.
Remove from heat, add the bicarbonate and stir.
Pour the mixture on a (baking) tray or cutting board covered with baking parchment. Leave to set. Break into small pieces.
HINT: I break it in a freezer bag and break it with a rolling pin into very small pieces. It is good to have a kitchen towel between the plastic bag and the rolling pin as plastic breaks easily because of the sharpness of the crunchie bits.
Whip the cream and fold in the condensed milk and crunch.
Pour into a container and freeze overnight.
