Ingredients:

  • 100g Granulated Sugar (for nougat)
  • 50g Liquid Honey (for nougat)
  • 2 tbsp Water (for nougat)
  • 1 tsp Bicarbonate of Soda (Baking Soda) (for nougat)
  • 500ml Whole Milk
  • 120ml Double Cream (Heavy Cream)
  • 120g Granulated Sugar
  • Pinch of Salt
  • 1 Vanilla Bean, split lengthwise and seeds scraped (or 1 tsp Vanilla Extract)
  • 6 Large Egg Yolks

Instructions:

  1. Combine sugar, honey, and water in a saucepan for the nougat.
  2. Cook over medium heat, stirring until sugar dissolves for the nougat.
  3. Continue to cook until the mixture reaches the hard-crack stage (approximately 300°F/150°C).
  4. Remove from heat and quickly whisk in bicarbonate of soda for the nougat.
  5. Pour onto the prepared baking sheet and allow to cool completely for the nougat.
  6. Break into small pieces for the nougat.
  7. Combine milk, cream, sugar, salt, and vanilla bean (if using) in a saucepan for the custard.
  8. Heat over medium heat until just simmering. Remove the vanilla bean pod before it over heats and makes it too strong for the custard.
  9. Whisk egg yolks in a heatproof bowl.
  10. Temper the yolks by slowly whisking in a small amount of the hot milk mixture.
  11. Pour the tempered yolks back into the saucepan.
  12. Cook over low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon.
  13. Strain the custard through a fine-mesh sieve into a clean bowl.
  14. Stir in vanilla extract (if not using a vanilla bean).
  15. Chill the custard base thoroughly in the refrigerator (at least 4 hours, preferably overnight).
  16. Pour the chilled custard base into your ice cream maker.
  17. Churn according to the manufacturer's instructions.
  18. During the last few minutes of churning, gently add the honeycomb nougat pieces.
  19. Allow the nougat to be evenly distributed throughout the ice cream.
  20. Transfer the ice cream to an airtight container.
  21. Freeze for at least 2 hours to harden further.
  22. Serve and enjoy!