Honeycomb ice cream
- Preparation and cooking time
- Prep:
- Cook:
- plus freezing
- Easy
- Serves 6 - 8
Skip to ingredients
Showing items 1 to 3 of 6
- about 100g honeycombbashed with a rolling pin into small chunks
For the ice cream machine
- 300ml pot double cream
- 300ml whole milk
- 100g caster sugar
- 3 large egg yolks
- 1 tsp vanilla extract
Nutrition: per serving (8)
- kcal320
- fat24g
- saturates14g
- carbs24g
- sugars23g
- fibre0g
- protein3g
- salt0.1glow
Method
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.
