Honeycomb ice cream

• honeycomb↗about 100g g

  bashed with a rolling pin into small chunks

• pot double cream↗300ml ml
• whole milk↗300ml ml
• caster sugar↗100g g
• large egg yolks↗3
• vanilla extract↗1 tsp tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.