Ingredients:

  • 100g Caster sugar (for honeycomb)
  • 40g Lyle’s Golden Syrup
  • 5g Baking soda, sifted
  • 500ml Heavy cream (min 35% fat)
  • 250ml Whole milk
  • 150g Caster sugar (for custard)
  • 5 Large egg yolks
  • 1 tbsp Vanilla bean paste
  • 0.25 tsp Flaky sea salt

Instructions:

  1. In a small, high-sided saucepan, combine 100g sugar and golden syrup. Heat over medium-low without stirring until sugar dissolves. Increase heat and boil until the mixture reaches 300°F (149°C).
  2. Immediately remove from heat and whisk in the baking soda for 3 seconds until foamy. Pour onto a lined baking sheet and let cool completely before shattering into chunks.
  3. Whisk egg yolks and 150g sugar in a bowl until pale and thick. In a medium saucepan, simmer milk, half the cream, salt, and vanilla until tiny bubbles form at the edges.
  4. Slowly temper the hot milk mixture into the egg yolks while whisking constantly. Return the mixture to the saucepan and cook over low heat until it coats the back of a spoon.
  5. Strain the custard into the remaining cold cream. Chill thoroughly in an ice bath, then churn in an ice cream maker according to manufacturer instructions.
  6. Once churned to soft-serve consistency, fold in the crushed hokey pokey chunks. Transfer to a container and freeze for at least 6 hours.