I went through an ice-cream making phase and the first thing I did was to buy “The Perfect Scoop” by David Lebovitz. I love, love, love his Philadelphia-style Vanilla Ice Cream! (p. 25) It’s fast, easy and delicious!!!
And after getting rave reviews of my first attempt, I wanted to try it again, this time with a few adaptations – adding leftover honeycomb and using a little yogurt (my homemade Greek-style yogurt).
2-1/2 cups heavy cream, divided
3/4 cup sugar
pinch of salt
1 vanilla pod, split and scraped
1 teaspoon (my homemade) vanilla extract
1/2 cup (my homemade) Greek-style yogurt
100 grams honeycomb
Place 1 cup cream, sugar, salt, scraped vanilla seeds, and the vanilla pod in a small pot. Heat over low to medium heat and stir until sugar is melted and incorporated completely. Remove from heat and cool completely. Then add the remaining 1-1/2 cups heavy cream, yogurt and vanilla extract. Chill thoroughly in the refrigerator.
Meanwhile, crush the honeycomb ( I used a crab mallet — it was so much fun!) and set aside.
I didn’t have an ice cream maker so I used the 2-bowl, ice and salt method to “churn” my ice cream. (Don’t forget to take out the vanilla pod!) It took about 30 minutes or so until it came to a soft-serve consistency.
Fold in and folded the honeycomb pieces (some large and others quite powdery) into the ice cream. Transfer to a 1 liter container and freeze.
Just look at that lovely texture (after being frozen overnight) and the lovely crunch pieces.
The little girl wanted hers with chocolate syrup.
This batch of ice cream (almost a liter) was gone in 24 hours! Wow!