Vanilla bean and honeycomb ice cream
This ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
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- 375 ml (13 fl oz/1½ cups) milk
- 1 vanilla bean, split lengthways
- 170 g (6 oz/¾ cup) caster (superfine) sugar
- 4 egg yolks
- 500 ml (17 fl oz/2 cups) cream (whipping)
- 100 g (3½ oz/1 cup) chopped honeycomb
1. Put the milk and vanilla bean in a saucepan and heat to just below boiling point. Put the sugar and egg yolks in a bowl and whisk for 2–3 minutes until thick and creamy.
2. Gradually pour the hot milk into the egg mixture, whisking constantly until smooth. Return the mixture to the saucepan and stir until the mixture coats the back of a metal spoon. Take care not to boil. This should take 1–2 minutes depending on the heat of the milk.
3. Strain into a clean bowl. Scrape the vanilla seeds from the bean with a knife and whisk into the custard. Cool and stir over a bowl of ice or refrigerate until cold. Stir in the cream.
4. Pour into a shallow container, cover and freeze until frozen around the edges. Put into a cold bowl and beat with electric beaters until thick. Return to the shallow container and refreeze. Repeat this process 2–3 times until the ice cream is a thick consistency. Fold through the honeycomb. Pour into a container and freeze.
5. If using an ice cream machine, refrigerate the custard for several hours, stir in the honeycomb then churn according to the manufacturer's instructions. Pour into a container and freeze.