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Creamy Homemade Honeycomb Ice Cream

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A rich and creamy homemade honeycomb ice cream featuring a smooth custard base and crunchy, caramelized honeycomb pieces. Perfect for summer and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 3/4 cup granulated sugar (150 g)
  • 4 large egg yolks, room temperature
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 1 cup granulated sugar (200 g) for honeycomb candy
  • 2 tablespoons honey (mild-flavored)
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon light corn syrup (optional)

Instructions

  1. In a medium saucepan, combine heavy cream, whole milk, and sugar. Warm over medium heat, stirring occasionally until sugar dissolves and mixture is hot but not boiling (about 5-7 minutes, around 170°F/77°C).
  2. Whisk egg yolks in a separate bowl until smooth. Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
  3. Pour the yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a heatproof spatula until mixture thickens enough to coat the back of a spoon (about 5-8 minutes, around 175°F/80°C).
  4. Remove from heat, stir in vanilla extract and salt. Strain through a fine sieve into a clean bowl.
  5. Let custard cool at room temperature for 15 minutes, then cover and refrigerate for at least 4 hours or overnight.
  6. Line a baking sheet with parchment paper. In a medium saucepan, combine sugar, honey, and light corn syrup (if using). Heat over medium heat, stirring until sugar dissolves.
  7. Bring mixture to a boil without stirring and monitor temperature with a candy thermometer.
  8. When mixture reaches 300°F (150°C), remove from heat immediately. Quickly whisk in baking soda; mixture will foam up. Pour swiftly onto prepared baking sheet and let cool completely (about 30 minutes). Break into bite-sized pieces.
  9. Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes).
  10. When ice cream is nearly done churning, fold in most of the honeycomb pieces gently to keep crunch. Reserve some pieces for garnish.
  11. Transfer ice cream to an airtight container, sprinkle remaining honeycomb on top, and freeze for at least 2 hours before serving.

Notes

If honeycomb softens before folding, break into smaller pieces and fold in quickly to avoid sogginess. Chill custard thoroughly before churning for best texture. Store ice cream in an airtight container with parchment on surface to prevent ice crystals.

Nutrition

Keywords: honeycomb ice cream, homemade ice cream, summer dessert, creamy ice cream, honeycomb candy, easy ice cream recipe

Find it online: https://emacrave.com/creamy-homemade-honeycomb-ice-cream-recipe-easy-and-perfect-for-summer/