INGREDIENTS

• 500ml (2 cups) double cream
• 250ml (1 cup) whole milk
• 125ml (½ cup) + 15ml (1 tbsp)
• 4 large egg yolks
• 7.5ml (½ tbsp) vanilla paste
• 60g (2oz) honeycomb, crushed

INSTRUCTIONS

1. Combine the cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
2. In a large bowl, whisk together the 125ml (½ cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
3. Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (¼ cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
4. Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
5. Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
6. Pour the custard into an ice cream maker and churn in ice cream mode. After churning for about 40 minutes, add the honeycomb.
7. Transfer the ice cream to a sealable container and place in the freezer. Freeze for at least 3 hours or overnight.