Honey Nut Ice Cream

“Cereal in ice cream form. 100% natural sugars.”

Recipe:

100g toasted almonds

150g honeycomb

1 whole egg

480g heavy cream

480g whole milk

30g dried milk powder

10g vanilla extract

pinch salt

Start by toasting your almonds in the oven at 450 degrees Fahrenheit for 3 minutes. It is your choice to use sliced/sliver almonds, blanched almonds, or whole with skin on.
After the almonds have cooled, crush the almonds to achieve a coarse texture.
Into a medium sauce pot, add the heavy cream and whole milk. Stir on low to medium heat until warm. Add in one egg, milk powder, vanilla extract, honeycomb and a pinch of salt. Stir for around 5 minutes or until thickened.
Take the mixture off of the heat and add in all of the crushed almonds. Steep in the warm mixture for 10 minutes.
Cool down your custard in the fridge overnight before mixing.