Artizone > Honeycomb ice cream with chocolate mint
The Cook Book
HONEYCOMB ICE CREAM WITH CHOCOLATE MINT
Fun and easy dessert for warm days, don't skip the mint twist
Recipe by: Cheryl Collett
Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.
INGREDIENTS - 8 servings
2 Egg Yolks
Cup Superfine Sugar
1 Vanilla Bean Pod scraped or 1 teaspoon pure vanilla extract
2 Cups Heavy Cream
3 Oz Honeycomb
2 Tablespoons Chocolate Mint Can substitute with regualr mint, finely chopped
8 Waffle cones
Fill saucepan with water (about 2 inches) and bring to simmer. Place eggs, extra yolks, vanilla bean and sugar in a heatproof bowl over simmer water
Using a hand-held electric mixer, beat for 6-8 minutes or until mixture is thick and pale in color. Remove from heat and beat for another 6-8 minutes till mixture is cooled.
In a separate bowl whisk cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Add chopped honeycomb and chocolate mint and mix well.
Pour mixture into container and freeze overnight.
Cook’s Tip: For a fun presentation, use your Busy B’s egg carton as an ice cream stand (as pictured).
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