Honeycomb ice cream

Name: Honeycomb ice cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: about 100g honeycomb , bashed with a rolling pin into small chunks; 300ml pot double cream; 300ml whole milk; 100g caster sugar; 3 large egg yolks; 1 tsp vanilla extract

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Cost: $1.61 /serving

Author : Sarah Cook

caramel cinder toffee crunchie

Ingredients

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about 100 grams honeycomb, bashed with a rolling pin into small chunks300 milliliters pot double cream300 milliliters whole milk100 grams caster sugar3 large egg yolks1 tsp vanilla extract

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Instructions

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Step 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.

Step 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 a wooden spoon. Leave to cool.

Step 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 and leave until solid. If you don’t have an ice cream machine, please see the tip below.