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.
Tip: If 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.
Credit: Sarah Cook
Prep time: 10 Minutes
Cook time: 20 Minutes (+ Freezing)
about 100g honeycomb, bashed with a rolling pin into small chunks
300ml pot double cream
300ml whole milk
100g caster sugar
3 large egg yolks
1 tsp vanilla extract