Honeycomb Ice Cream is a delicious dessert that combines the creamy richness of homemade ice cream with the sweet crunch of honeycomb. This recipe is perfect for those who love the contrast of textures, with the smoothness of the ice cream providing a backdrop to the caramelised bits of honeycomb.
Ingredients:
- 100g honeycomb, crushed into small pieces
- 300ml double cream
- 300ml whole milk
- 100g caster sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
Method:
Place the milk and cream in a saucepan and heat to just below the boiling point.
Meanwhile, whisk together the sugar, egg yolks and vanilla extract in a large bowl. Whisk slowly into the hot milk mixture until just combined.
Wipe out the pan and pour the mixture back in. Cook over a low heat, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon. Remove from the heat and leave to cool.
Once cooled, churn the custard in an ice-cream maker according to the manufacturer’s instructions.
As the ice cream starts to solidify during the churning process, add the honeycomb pieces and stir.
Transfer to a freezer bowl and freeze until set.
