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Honeycomb ice-cream
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Indulgent vanilla bean and honeycomb ice cream, perfect for a guilt-free treat.
Ingredients:
  • 3 egg yolks, lightly whisked
  • 100g (1/2 cup) caster sugar
  • 750ml (3 cups) reduced-fat milk
  • 20.00 gm cornflour
  • 1 vanilla bean, split
  • 2 x 50g chocolate-coated honeycomb bar (Nestle Violet Crumble brand), finely chopped
Instructions:
  • In a medium saucepan, whisk together the egg yolks and sugar. In a small bowl, mix a splash of milk with cornflour. Add the cornflour mixture to the egg yolks along with the rest of the milk and a vanilla bean. Cook over medium heat for 5 minutes, stirring until the mixture boils and thickens slightly. Transfer the custard to a heatproof bowl and cover the surface directly with plastic wrap. Allow to cool to room temperature for about 2 hours.
  • Remove and discard the fragrant vanilla bean. Pour the silky custard mixture into a sleek metal container. Seal with foil and chill in the freezer for 8 hours or until perfectly set.
  • Break up the ice-cream with a metal spoon, then blend until smooth in a food processor. Mix in three-quarters of the honeycomb bar. Transfer back to the metal container, cover with foil, and freeze for at least 6 hours until firm.
  • Before enjoying, allow the ice cream to sit in the fridge for 5 to 10 minutes to soften. Serve by scooping into bowls and topping with the rest of the honeycomb bar.

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