O.K. I’ve already given you the recipe for making honeycomb pieces. Now here’s one for the ice cream! It’s a bit complicated, but if you’re feeling up for the task, please go ahead and test it as part of my ice cream party!
MURPHYS HONEYCOMB ICE CREAM
- 130g Sugar
- 5 Egg Yolks
- 220ml Cream
- 200ml Milk
- 200ml volume honeycomb pieces
- 1 tablespoon caramel sauce
What to do:
- Make the honeycomb pieces, and break then into small pieces. You will need 200ml volume, more or less (depending on your tastes!)
- Make the caramel sauce.
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan, and place over low heat.
- Stir until the custard thickens (around 60C).
- Allow the custard to cool.
- Whip the cream until it has doubled in volume (donâ€™t over-whip!) and fold into the custard.
- Freeze using a domestic ice cream machine, adding the honeycomb pieces and caramel sauce when it’s fairly solid.
- You can also just cover and place in the freezer, stirring every few hours, and again, add the honeycomb and caramel when it’s reasonably solid.
- Beware adding any more caramel sauce or the ice cream will get soggy.
- The part about adding the honeycomb at the end is important, as you don’t want the pieces melting in the ice cream.
- You will have extra caramel sauce left over, and you can always use it as a topping for the ice cream or to make a caramel sundae.