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Honeycomb ice-cream balls

Australian Gourmet Traveller recipe for honeycomb ice-cream balls.

By Emma Knowles
  • 40 mins preparation
  • 15 mins cooking plus setting, cooling, freezing
  • Serves 10
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Honeycomb ice-cream balls


  • 650 ml pouring cream
  • 160 ml milk
  • 1 vanilla bean, split and seeds scraped
  • 8 egg yolks
  • 200 gm caster sugar
  • 300 gm dark chocolate (70% cocoa solids), finely chopped
  • 300 gm milk chocolate, finely chopped
  • 65 gm caster sugar
  • 65 gm honey
  • 1 tsp bicarbonate of soda


  • 1
    For honeycomb, combine sugar, honey and 30ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil and cook until light caramel (4-5 minutes). Remove from heat, quickly stir in bicarbonate of soda, then immediately pour onto a lightly oiled tray and stand until set (30-40 minutes). Break into coarse pieces and store in an airtight container until required. Honeycomb will keep for 5 days.
  • 2
    Bring cream, milk, vanilla bean and seeds just to the boil in a saucepan over medium heat. Meanwhile, whisk yolks and sugar in a bowl until thick and very pale (4-5 minutes). Pour cream mixture over eggs, whisk to combine, then return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain into a bowl placed over ice, then refrigerate until well chilled (2-3 hours). Freeze in an ice-cream machine. Finely crush half the honeycomb, stir through ice-cream and freeze until firm. Makes about 1.5 litres.
  • 3
    Scoop ice-cream into small balls with a melon-baller and place on a tray lined with baking paper in the freezer (keep tray in freezer while scooping). Freeze until firm, then push a cocktail stick or toothpick into each ball and freeze again until firm.
  • 4
    Melt chocolates separately in heatproof bowls over a saucepan of simmering water, then dip ice-cream balls into chocolate, shaking off excess and returning to freezer immediately. Freeze until required and serve with extra honeycomb.


Note  This recipe makes about 24 balls.

  • Author: Emma Knowles