You’ll need a handful of crushed up honeycomb and about 300ml of salted caramel sauce for this. You could use my recipes for them, or another recipe or just buy some. You could peel some crunchy bars and use a tin of Carnation Caramel if you preferred.
Makes about 1200ml
400ml double cream
1/2 teaspoon of vanilla extract or paste
4 free range egg yolks
Handful of crushed honeycomb
300ml salted caramel sauce
Mix together the milk, cream and vanilla in a large pan and start it warming up. You want it to get hot, but not boil.
Whilst that’s heating, whisk together the egg yolks and sugar until they turn a pale cream colour.
A bit at a time, slowly whisk half of the hot milk mixture into the egg yolks and sugar. Once that’s incorporated, pour the combined mixture back into the pan and gently heat it for about 4 minutes whilst slowly stirring.
At this point, the custard should just coat the back of a cool spoon, so we can stir in 200ml of the salted caramel sauce. This may need some whisking on the heat for a minute or two to get it smoothly incorporated.
Pour the ice cream mix into a jug, cool completely, then chill in the fridge and then chill in the freezer for up to an hour.
Churn the ice cream, then stir through the crushed honeycomb. Spoon the ice cream into your container, then heat up your remaining caramel sauce so that it’s liquid and try to swirl it through the ice cream. I found this to be quite hard as the caramel sets solid as soon as it’s cooled by touching the ice cream.
I also had a play with making some individual ice cream bombes by coating a small mould with melted chocolate, then adding a teaspoon of caramel and then a tablespoon or two of ice cream.