Honeycomb ice cream
Honeycomb ice cream
Honeycomb ice cream
Ingredients
- about 100g honeycomb
For the ice cream machine
- 300ml pot double cream
- 300ml whole milk
- 100g caster sugar
- 3 large egg yolks
- 1 tsp vanilla extract
Method
- Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
- Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of your wooden spoon. Cool.
- Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer until solid.
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