- about 100g honeycomb, bashed with a rolling pin into small chunks
Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…
For the ice cream machine
- 300ml pot double cream
- 300ml whole milk
- 100g caster sugar
- 3 large egg yolks
- 1 tsp vanilla extract
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 a wooden spoon. Leave to 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 and leave until solid. If you don’t have an ice cream machine, please see the tip below.
Without an ice cream machineIf you don't have an ice cream machine, swap all the ingredients, except the honeycomb for: half a 397g can of condensed milk, 600ml double cream, 1 tsp vanilla extract. Place those ingredients in a big bowl, then beat with an electric whisk until really thick. Fold through the honeycomb, transfer to a freezer container and freeze until solid. (Please note, this will affect the nutritional value.)