This is an excerpt from a Donna Hay Magazine.
3 eggs
2 egg yolks, extra
1 cup (220g) caster sugar
1 tsp vanilla essence/extract
2 cups (500ml) cream
100g store-bought honeycomb, chopped
Place the eggs, extra yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and, using a hand-held, electric mixer, beat for 6-8 minutes or until pale and thick. Remove from heat and beat for a further 6-8 minutes or until cooled.
Whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Fold through the honey comb (I put the honeycomb in a strainer and strained the mix through it into a bowl). Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Spoon into cones, cups, bowls, etc to serve. Makes 2 litres.
