Double honey ice cream: Honey flavor ice cream with home made honey comb

As the weather still hot (as always >*<), I think a scoop of ice cream will be great. And this time, the flavor of the ice cream is something that I like, the HONEY.
I like the one with a great fragrance , but if you not totally love or don't have , any kind of honey will be good too. The honey in this recipe make the ice cream texture real good, and very easy to scoop too.
I reduce the honey in the recipe (I use only 80g, but if you love your ice cream to be sweet, you can use 100g of the honey).

The honey comb is very easy to make, the trick is to boil the sugar until color (the darker is more flavorful but beware of the bitterness too), and when adding the bicarbonate of soda, let the mixture boil heavily and your honey comb will be crunchy.

So,no matter how the weather is, having a scoop of the delicious ice cream will be a good time, right?

Ice cream
80g	Runny honey
1tsp	Vanilla extract
300ml	Whipping cream
125ml	Milk
3	Egg yolks
Honey comb
60g	Golden caster sugar
½ tbsp	Runny honey
⅛tsp	Bicarbonate of soda

Start by making the ice cream .

Warm the honey in a small pan over a low heat

In another pan heat the cream and milk together until just below boiling point.Pour the hot cream mixture over the eggs whisking constantly. Return the whole lot to the pan and set over a low heat stirring constantly until the custard thickens enough to coat the back of a wooden spoon. Strain into a clean bowl.

Add the warmed honey, vanilla and mix thorough. Cover and then chill for at least 2 hours before churning in an ice cream machine following the manufacturer’s instructions

To make the honeycomb tip the caster sugar into a saucepan and add the honey and 2-3 tbsp water. Bring slowly to the boil to dissolve the sugar. Continue to boil steadily until the caramel becomes honey coloured. Add bicarbonate of soda and, working very quickly, swirl the pan to mix evenly.

Immediately pour into a greased baking tin set on a heatproof surface (I use silicone baking paper) and leave until the honeycomb is completely cold and brittle.

Break the honeycomb into pieces and gently mix through the ice cream mixture. Tip into a freezer-proof container and cover with the baking paper (to prevent the droplet of the water to drop into the ice cream) and freeze until needed.

Double honey ice cream:
Honey flavor ice cream with home made honey comb