Honeycomb Ice Cream
Indulge in the sweet crunch of homemade honeycomb ice cream with this delightful recipe. Velvety custard infused with vanilla is churned to perfection, creating a lusciously smooth base for decadent honeycomb chunks to nestle into. Whether you savor it on a warm summer day or as a luxurious treat any time of year, this ice cream is sure to become a favorite in your dessert repertoire.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Yield
Serves 6 - 8
Nutrition
- Calories: 320 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 23 grams sugar
- Protein Content: 3 grams protein
- Sodium Content: 0.1 milligram of sodium
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