Ingredients
Equipment
Method
Make the Custard:
- Warm the cream, milk, and half the sugar in a saucepan until steaming but not boiling.
- Whisk the yolks with the remaining sugar. Slowly whisk in the hot dairy, then return everything to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard reaches 170°F and coats a spoon. Stir in vanilla and salt, chill completely, then refrigerate for at least 4 hours.
Make the Honeycomb and Churn:
- Cook the sugar and golden syrup in a clean saucepan over medium heat without stirring until deep amber, about 300°F.
- Remove from the heat, quickly whisk in the baking soda, and pour onto the lined sheet. Do not spread. Cool completely, then break into small pieces.
- Churn the cold custard according to the ice cream maker instructions. Fold in most of the honeycomb, transfer to a container, and freeze until firm.
Nutrition
Notes
- Use a deep saucepan for honeycomb because the mixture expands dramatically.
- Reserve a few honeycomb pieces in an airtight container for serving.