Steps
- Heat 300ml of whole milk and 300ml of heavy cream in a saucepan over medium heat until nearly boiling. Whisk 100g of superfine sugar, 3 large egg yolks, and 1 teaspoon of vanilla extract in a bowl.
- Gradually whisk the hot milk into the yolks. Return to the clean pan and stir over low heat until the custard coats the back of a spoon. Cool.
- Churn according to the ice cream maker instructions. Transfer to a freezer container and fold in 100g of gluten-free honeycomb candy, broken into small chunks. Freeze until firm.