Crème Fraiche Ice Cream
- Chill ice cream machine.
- For the Honeycomb, line a deep 20cm square tin with baking paper. Place caster sugar, glucose syrup, honey and 70g water into a medium saucepan and place over low medium heat. Stir to dissolve sugar then bring to the boil. Cook until mixture reaches 160C. Remove from heat then carefully add bi-carb soda and whisk quickly to dissolve. Pour into prepared tray and set aside to cool for at least 1 hour. Once cool, use a serrated knife to trim the outside edges so that the inner structure is visible. Break into large chunks and set aside in an airtight container.
- For the Crème Fraiche Ice Cream, place milk and caster sugar into a medium saucepan over a medium heat and bring to the boil. Meanwhile, place egg yolks and brown sugar into a large bowl and whisk until pale. Pour hot milk over egg mixture, whisking continuously, until well incorporated. Return mixture to saucepan and stir continuously with a silicon spatula until mixture thickens and reaches 80C. Remove form heat and strain into a bowl set over an ice bath. Once cool, pour into ice cream machine and churn according to manufacturer’s instructions then place into freezer.
- To serve, place a scoop of Crème Fraiche Ice Cream onto each serving plate and add a piece of Honeycomb. Serve immediately.