We’ve already given you the recipe for making honeycomb pieces. Now here’s one for the ice cream! We hope it makes you as happy as the thousands upon thousands who have enjoyed it in our shops.

 

Ingredients:

• 130g sugar
• 5 egg yolks
• 220ml cream
• 200ml milk
• 80g honeycomb pieces
• 15ml (1 tablespoon) caramel sauce

What to do:

1. Make the honeycomb and break them into small bits. You will need 80g which is around 200ml volume (depending how many bits you like).
2. Once they are broken, shake them in a sieve to remove any powder. Put aside.
3. Make the caramel sauce. Put aside.
4. Beat the sugar and egg yolks together until thick and pale yellow.
5. Bring the milk to a low simmer.
6. Beat the milk into the eggs and sugar in a slow stream.
7. Pour the mixture back into the pan, and place over low heat.
8. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don't over heat, though, because at around 76C you will scramble the eggs!
9. Transfer the custard into a small container, cover, and refrigerate until cool (5C).
10. Whip the cream until it has doubled in volume (you should have soft peaks - don't over whip).
11. Fold and gently stir the cream into the custard.
12. Freeze using a domestic ice cream machine, adding the honeycomb pieces and caramel sauce when it's fairly solid.
13. You can also cover and place in the freezer, stirring every few hours, and again, add the honeycomb and caramel when its reasonably solid.
14. If you're using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is reasonably solid.

Notes:

1. Beware adding too much caramel sauce or the ice cream will get soggy.
2. The part about adding the honeycomb at the end is important, as you don’t want the pieces melting in the ice cream.
3. You will have extra caramel sauce left over, and you can always use it as a topping for the ice cream or to make a caramel sundae.
4. To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.