Chocolate and Honeycomb Ice cream

Homemade ice cream has to be one of my utmost favourite things to make, but I don't ever make it half as often as I should. It's also my favourite sweet thing to eat in the entire world. There's an ice cream parlour I've been visiting since I was a young girl in Mojacar in Spain, and we still go nearly every year with Sienna. They make the most amazing ice cream and have literally every flavour I could think of (firm favs have to be coconut and kinder chocolate). I love how easy it is to tweak and change it and you can have so many variations it never gets boring.

A few years ago, my Dad bought me a kitchen aid for Christmas (best present ever) and with it came an ice cream maker. Although it isn't necessary to have one to produce a delightful, creamy treat, it sure as hell reduces the time it takes to make it.

Its thought that ice cream is really difficult to make but honestly it isn't. It just requires patience in the freezing process (the temptation to eat the entire pot when its half frozen is real). 

Yesterday I made some beautiful Honeycomb to go alongside this chocolate icecream - link here. I originally thought that it would be a nice topping but I thought I would take a gamble and throw the lot into the mixture (it definitely paid off). 

I didn't take barely any pictures of the process of this recipe as it was definitely an experiment that paid off in the first go (this very rarely happens). So apologies!

Make sure you have a really airtight tupperware box for this to prevent the ice cream forming ice crystals which completely ruins the texture.

Enjoy

Ells

xo

- 50g Dark eating Chocolate, coarsely chopped (I used Green and Blacks 70% Cocoa Solids)

- 410ml Whole Milk

- 580ml Double Cream

- 8 Egg Yolks

- 165g Caster Sugar

- 100g Honeycomb

(IF you're using an ice cream maker make sure it has been in the freezer for the specified hours according to manufacturers instructions) 

In a saucepan over a moderate heat, warm the milk and cream slightly and add the chopped chocolate. Slowly stir this until the chocolate has melted and bring it to the boil.

Meanwhile whisk the egg yolks and sugar together until they're light and creamy. 

Once the cream mixture has boiled, gradually whisk in the egg and sugar mixture. Stir this over a low heat until it begins to thicken slightly. 

Pour the mixture into a heatproof bowl and cover with clingfilm to prevent a skin from forming on top. Refrigerate the mixture until cold. 

If using an ice cream maker, pour the mixture in and churn according to manufacturers instructions. Once churned add in the honeycomb chunks and fold until evenly distributed. Pop the ice cream into a tupperware box and put in the freezer until set. 

If not using an ice cream maker, pour the mixture into a deep dish, cover with foil and pop in the freezer until it is almost firm. Place the ice cream into a large bowl and chop it coarsely. Beat with an electric mixer until smooth and pour back into a deep container and freeze until firm (repeat this method 2 more times). After the third mix, fold in the honeycomb chunks and pour into a tupperware box and put in the freezer until set.