Honeycomb Ice Cream

Aug 8

This might be the best ice cream I have ever tasted and certainly ever made. A rich custard base with just a few ingredients including the magic of real honeycomb. This recipe is so simple and starts with making custard on the stove top. Lets get cookin’!

Honeycomb Ice Cream

INGREDIENTS

2 cups whole milk

2 cups heavy cream

1/2 cup honey

1/2 cup granulated sugar

1/8 teaspoon salt

1 whole vanilla bean, halved and seeds scraped

5 egg yolks

2 teaspoons vanilla extract

1/2 cup honeycomb, chunked

METHOD

In a medium saucepan set over medium-low heat, whisk together the milk, cream, honey, salt and the scraped vanilla bean (including the pod).. Bring the mixture just to a boil.
While the milk/cream mixture is heating, combine the yolks and sugar in a medium bowl.
Using a mixer on low speed or whisk, beat until mixture is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan.
Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla.
Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice cream maker.
Pour the mixture into the mixing bowl of the Ice Cream maker fitted with the ice cream paddle.
Turn unit on and let mix until thickened, about 35 minutes.
With the ice still churning drop in 1/2" chunks of honeycomb and continue to churn 2-5 minutes more.
The ice cream will have a soft, creamy texture but after you transfer it to pint containers and freeze, it will firm up nicely.