Honeycomb Ice Cream

Flavoured next vanilla bean and honeycomb, this ice-cream makes a tasty treat for people who are infuriating to reduce their fat intake.

The ingredient of Honeycomb Ice Cream

• 3 egg yolks lightly whisked
• 100g 1 2 cup caster sugar
• 750ml 3 cups reduced fat milk
• 2 tbsp cornflour
• 1 vanilla bean split
• 2 x 50g chocolate coated honeycomb bar nestle violet crumble brand finely chopped

The Instruction of honeycomb ice cream

• add up the egg yolks and sugar in a medium saucepan append a little of the milk and the cornflour in a small bowl ensue the cornflour fusion to the egg yolk incorporation combination along considering permanent milk and vanilla bean place exceeding medium heat and cook stirring for 5 minutes or until merger boils and thickens slightly pour into a heatproof bowl and place plastic wrap directly approximately the surface of the custard mixture set aside for 2 hours or until cooled to room temperature
• cut off surgically remove and discard the vanilla bean pour the custard mix into a shallow metal container cover once foil and place in the freezer for 8 hours or until just set
• use a metal spoon to deferment stirring the ice cream transfer to the bowl of a food processor and process until smooth return to the metal container and stir up in three quarters of the honeycomb bar cover later foil and place in the freezer for a other 6 hours or until firm
• to serve place the ice cream in the fridge for 5 10 minutes to soften slightly scoop into serving bowls and sprinkle when the steadfast honeycomb bar

Nutritions of Honeycomb Ice Cream

calories: 236 61 calories
calories: 7 grams fat
calories: 4 5 grams saturated fat
calories: 38 grams carbohydrates
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calories: 7 grams protein
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