Description
This homemade honeycomb ice cream will please both adults and kids! It’s rich and creamy, sweet but not too sweet, plus you get bites of crunchy candy in every spoonful.
Ingredients
Scale
- 100g granulated sugar (½ cup)
- 200ml whole milk (¾ cup + 1 tbsp)
- 400g heavy cream (1 ⅔ cups)
- 6 egg yolks
- 3 tsp bitter almond extract (or 2 tsp vanilla extract)
- pinch of salt
- 120g honeycomb candy* (⅔ cup), or as much as you want
- 2 tbsp vodka (optional)
Instructions
- Prepare the custard. Level the sugar in a medium heavy-based saucepan. Pour the milk and cream and place over medium heat. Bring to just below a boil, stirring frequently with a wooden spoon. In a mixing bowl whisk the yolks for 2 min, until they lighten. Slowly pour the hot liquid into the mixing bowl while whisking constantly. Add your preferred extract and a pinch of salt. Briefly whisk.
- Cook the custard. Pour the mixture back into the saucepan and place over low heat. Stir constantly with the whisk, scraping the bottom of the pan as you stir. If it’s too hot, the custard will curdle. Cook and stir until the custard’s temperature reaches 80°C (176°F), about 8 to 10 minutes. The custard should coat the back of a spoon but it shouldn’t be as thick as pastry cream or curd. Pour the custard through a mesh strainer into a large clean bowl and whisk until smooth. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard and let stand until it reaches room temperature.
- Churn. Chill the custard thoroughly in the fridge for 8 hours. Whisk the chilled custard until smooth, add the vodka (if you have it on hand) and scrape it into your ice cream maker. Churn according to manufacturer’s instructions. Whack the honeycomb into bite-sized pieces with a sharp knife.
- Layer the ice cream. Scrape one-third of the ice cream in a 1-liter container with a tight-fitting lid and spread it evenly. Sprinkle ⅓ of the honeycomb pieces over the ice cream. Repeat the layers until you run out of ice cream and honeycomb. Cover the container with plastic wrap, pressing it directly onto the surface of the honeycomb ice cream. Close the lid and freeze for at least 8 hours or overnight.
Notes
Make sure to let the container sit at room temperature for 5 min before scooping, and directly put the ice cream back in the freezer after serving.
Nutrition
- Serving Size: 2 scoops
- Calories: 576
Keywords: summer desserts, candy ice cream