about 100g honeycomb, bashed with a rolling pin into small chunks
For the ice cream machine
300ml pot lactose free double cream
300ml lactose free whole milk
100g caster sugar
3 large egg yolks
1 tsp vanilla extract
Put the milk and cream in a saucepan and heat until just below boiling point.
Meanwhile whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of your wooden spoon. Cool.
Churn the cooled custard in an ice cream machine according to the instructions.
Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer until solid. If you don’t have an ice cream machine, please see the tip below.
Tip - Without an ice cream machine
If you don't have an ice cream machine, swap all the ingredients except the honeycomb for: Half a 397g can condensed milk 600ml pot double cream 1 tsp vanilla extract
Place the ingredients in a big bowl then beat with an electric whisk until really thick. Fold through the honeycomb, transfer to a freezer container and freeze until solid. Please note this will effect the nutritional value.