Close the lid and freeze for at least 8 hours or overnight. Cover the container with plastic wrap, pressing it directly onto the surface of the honeycomb ice cream. Repeat the layers until you run out of ice cream and honeycomb. Sprinkle ⅓ of the honeycomb pieces over the ice cream. Scrape one-third of the ice cream in a 1-liter container with a tight-fitting lid and spread it evenly. Whack the honeycomb into bite-sized pieces with a sharp knife. Churn according to manufacturer’s instructions. Whisk the chilled custard until smooth, add the vodka (if you have it on hand) and scrape it into your ice cream maker. Chill the custard thoroughly in the fridge for 8 hours. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard and let stand until it reaches room temperature. Here it is served with a milk ice cream that doesnt require an ice cream machine. Pour the custard through a mesh strainer into a large clean bowl and whisk until smooth. Honeycomb was my signature dish when I worked at Marque Restaurant. The custard should coat the back of a spoon but it shouldn’t be as thick as pastry cream or curd. Cook and stir until the custard’s temperature reaches 80☌ (176☏), about 8 to 10 minutes. If it’s too hot, the custard will curdle. The vanilla ice cream is silky smooth, and the sweet. Vanilla, honeycomb, and white chocolate chips can all be savored upon eating this dish. Stir constantly with the whisk, scraping the bottom of the pan as you stir. Honeycomb Ice Cream is an ice cream recipe that does not disappoint with its cold and creamy texture, and it is also rich with honeycomb that is not only incredibly tasty but also very much crunchy.
![honeycomb ice cream honeycomb ice cream](https://farm8.staticflickr.com/7771/16936684714_caaebd3178_b.jpg)
Pour the mixture back into the saucepan and place over low heat. Add your preferred extract and a pinch of salt. Slowly pour the hot liquid into the mixing bowl while whisking constantly. In a mixing bowl whisk the yolks for 2 min, until they lighten. Bring to just below a boil, stirring frequently with a wooden spoon. Pour the milk and cream and place over medium heat. Level the sugar in a medium heavy-based saucepan. Just be sure to store it in an airtight container. If you are planning on letting the custard chill overnight and churning it in the morning, don’t worry your honeycomb will still be crunchy enough in the morning. This way it has enough time to harden before being whacked into pieces. I like making the honeycomb just after I put the ice cream custard to chill in the fridge. That’s why my honeycomb was more on the thin side.īe careful not to spread the honeycomb to fit your mold, you would squash the bubbles. This time I poured the honeycomb into a mold that was a bit wide so it spread too much.
![honeycomb ice cream honeycomb ice cream](https://i.ytimg.com/vi/2ZxelN8up_0/maxresdefault.jpg)
I halve the ingredients and swap the corn syrup (impossible to find in France) for golden syrup. I usually use this recipe, which I highly recommend. When ice cream is at the soft-serve stage add 1 cup of broken honeycomb to the mixture and mix briefly to. If not, don’t worry, it’s very easy and quick to make your own honeycomb. Turn mixer on speed 2-3 and mix for 20-30 minutes.
#Honeycomb ice cream free#
Maybe you live in a country where you can actually buy honeycomb candy, if so, feel free to add shop-bought candy to your homemade honeycomb ice cream.