Honeycomb Ice Cream
Rich creamy vanilla ice cream with homemade honeycomb.
Servings Prep Time
8people 20minutes
Cook Time Passive Time
10minutes 1hr
Servings Prep Time
8people 20minutes
Cook Time Passive Time
10minutes 1hr
  1. Pour the milk and cream into a medium pot and heat, until it is just below boiling point.
  2. Add the egg yolks, sugar and vanilla into a large bowl and whisk until well combined and creamy.
  3. When the milk/cream mixture is ready, slowly pour the mixture into the bowl with the eggs and sugar, continue whisking all the time, to ensure that the egg mixture does not scramble.
  4. Once the mixtures are well combined, pour the mixture back into the pot and place back on a low heat. DO NOT ALLOW THE MIXTURE TO BOIL.
  5. Continue to mix the mixture on the heat until it thickens. It should coat the back of a spoon. Once it is ready, remove from the heat and leave to cool.
  6. To speed up the cooling, I often pour very cold water into the sink and place the pot into the sink, make sure the water is only half way up the side of the pot, you do not want water getting into the custard. Once the custard has cooled down, you can leave in the fridge until required, or pop into the freezer for 10 minutes.
  7. You need the custard to be very cold before adding to the ice cream machine.
  8. Once the custard is very cold, start your ice cream machine and pour in the custard and continue to churn as per the manufacturers instructions.
  9. When you have ice cream, take a freezer container and add some chunks of honeycomb to the bottom, add some ice cream on top and then some more honeycomb, fold the honeycomb into the ice cream and add more ice cream on top and then top with additional honeycomb.
  10. Place a lid on top of the container and place in the freezer until firm.
Recipe Notes

Without an ice cream machine

If you don’t have an ice cream machine, swap all the ingredients except the honeycomb for:

  • 200g can condensed milk
  • 600ml pot double cream
  • 1 tsp vanilla extract

Place the ingredients in a big bowl then beat with an electric whisk until really thick.

Fold through the honeycomb, transfer to a freezer container and freeze until solid.

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