Honeycomb Ice Cream


  1. 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.

  2. 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.

  3. 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)

Serves: 8

  • 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