Step 1

Combine the cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.

Step 2

In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.

Step 3

Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.

Step 4

Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.

Step 5

Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.

Step 6

Pour the custard into an ice cream maker and churn according to your unit’s instructions. After 40 minutes of churning, add the honeycomb.

Step 7

Transfer the ice cream to a sealable container and place in the freezer. Freeze for at least 3 hours or overnight.