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Export 5 ingredients for grocery delivery
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.
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