Makes 2 liters
2 egg yolks, extra
1/2 cup super fine sugar
1 vanilla bean pod, scraped or 1 teaspoon pure vanilla extract
2 cups heavy cream
3 oz. honeycomb, chopped
2 tablespoons fresh mint, finely chopped
Fill a saucepan with water (about 2 inches) and bring it to simmer. Place the eggs, extra yolks, vanilla bean and sugar in a heatproof bowl over simmering water. Use a hand-held electric mixer and beat for 6-8 minutes, or until mixture is thick and pale in color. Remove the mixture from the heat and beat for another 6-8 minutes, until the mixture is cooled.
In a separate bowl, whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Add chopped honeycomb and chocolate mint and mix well. Pour mixture into a container and freeze overnight.
Recipe by Cheryl Ng Collett of
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