👨‍🍳 조리법

1. 1

   Make the ice cream base: In a saucepan, combine cream, milk, 125g sugar, and vanilla. Heat gently until steaming but not boiling. In a separate bowl, whisk egg yolks until pale. Temper the egg yolks by slowly whisking in about half of the hot cream mixture. Pour the tempered egg mixture back into the saucepan.

   ⏱️ 10 minutes
2. 2

   Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Strain into a clean bowl, cover with plastic wrap directly on the surface, and chill thoroughly in the refrigerator for at least 2-3 hours, or preferably overnight.

   ⏱️ 2-3 hours minimum
3. 3

   Make the honeycomb: Line a baking sheet with parchment paper. In a saucepan, combine 5 tbsp sugar and golden syrup. Heat over medium heat, stirring until melted. Bring to a boil and cook for 3-4 minutes until it turns a rich amber color. Remove from heat and quickly stir in the baking soda – the mixture will foam up dramatically.

   ⏱️ 5-7 minutes
4. 4

   Immediately pour the honeycomb mixture onto the prepared baking sheet. Let it cool completely until hard, about 30 minutes. Once cool, break into small pieces.

   ⏱️ 30 minutes
5. 5

   Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

   ⏱️ 20-30 minutes
6. 6

   Gently fold in most of the crushed honeycomb pieces into the churned ice cream. Transfer the ice cream to a freezer-safe container, layering with any remaining honeycomb. Freeze until firm, at least 4 hours.

   ⏱️ 4 hours minimum