Honeycomb Ice Cream Recipe

In a medium saucepan, combine the heavy cream, whole milk, sugar, and honey. Heat over medium heat until steaming, stirring occasionally.

In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly.

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.

During the last few minutes of churning, add the crushed honeycomb candy and continue churning until incorporated.

Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Serve the honeycomb ice cream in bowls or cones and enjoy!