Irresistible honeycomb and rich toffee with a crunch, this Gippsland Dairy ice cream creation will be hard to share.
Crack 2 egg yolks into a stainless-steel bowl and set aside.
In a double bottom saucepan bring the cream to boiling point, then add the glucose, stirring until the glucose has dissolved.
Pour the hot cream over the eggs, and whisk until the mixture is smooth.
Add the Gippsland Dairy yogurt to the mixture and whisk until silky smooth in texture. Rest in the fridge until the mixture is cold (12 hours recommended for better texture of the final product).
When the mixture has cooled down, add into the Cuisinart ice cream maker and press “ON”. One batch will take 15 to 20 minutes.
Crush chocolate honeycomb bar and fold the pieces into the Toffee & Honeycomb ice cream prior to transferring to a container to store in the freezer.