Honeycomb ice cream


Ingredients

  • about 100g honeycomb

For the ice cream machine

  • 300ml pot double cream
  • 300ml whole milk
  • 100g caster sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract

Method

  1. Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
  2. Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of your wooden spoon. Cool.
  3. Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer until solid. If you don’t have an ice cream machine, please see the tip below.

Source: https://www.bbcgoodfood.com/recipes/2459640/honeycomb-ice-cream

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