Chocolate honeycomb ice-cream towers

chocolate honeycomb ice-cream towers



1.Grease six ¾-cup (180ml) dishes, line with plastic wrap, bringing wrap 5cm over sides. Freeze until ready to use.
2.Combine milk and cream in medium saucepan, bring to the boil. Whisk egg yolks, sugar and custard powder in medium bowl until combined, gradually whisk in hot milk mixture. Add chocolate, stir until melted, stir in liqueur. Pour mixture into 20cm x 30cm lamington pan, cover, freeze until ice-cream is almost set.
3.Chop ice-cream roughly, beat in large bowl with electric mixer, or process, until smooth. Reserve 1 tablespoon of the chopped honeycomb, stir remaining chocolate honeycomb into ice-cream. Spoon ice-cream into prepared dishes, smooth top, tap gently on bench to remove air bubbles. Enclose dishes in plastic wrap, freeze until firm.
4.Finely chop reserved chocolate honeycomb. Spread melted chocolate evenly over 2 sheets of baking paper, each about 26cm x 28cm, sprinkle reserved honeycomb evenly over chocolate, leave to set.
5.Carefully remove chocolate from paper, break into long wedges, measuring about 3cm x 13cm.
6.Turn ice-cream onto plates, remove wrap, gently press chocolate wedges around sides. Serve immediately.

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