Honeycomb Ice Cream

In a saucepan, combine the double cream and whole milk and heat gently until warm but not boiling.

In a separate bowl, whisk together the egg yolks and caster sugar until pale and thick.

Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Allow the custard to cool to room temperature.

Pour the mixture into the Ninja CREAMi pint container, ensuring it does not exceed the max fill line.

Secure the lid and place the container in the freezer for at least 24 hours until solid.

Place the container into the outer bowl of the Ninja CREAMi, secure the lid, and select the Ice Cream function.

If the ice cream is too crumbly, add a splash of milk and use the Re-spin function until creamy.

Create a 4cm wide hole in the center of the ice cream and add the crushed honeycomb pieces.

Reattach the lid and process using the Mix-in program to distribute the honeycomb.

Remove from the tub and serve immediately.