Australian Women's Weekly
Ingredients
Strawberry puree
Method
1.Combine egg yolks, sugar and creme fraiche in a large bowl and whisk well.
2.Heat cream, milk and vanilla bean in a small saucepan, stirring, over medium heat, until just below boiling point.
3.Pour the hot cream over the egg yolk mixture and whisk to combine. Return the mixture to saucepan and cook very gently, stirring, until it thickens enough to coat the back of a spoon. Refrigerate, tightly covered, until completely cold.
4.To make strawberry puree, blend the strawberries, sugar and lemon juice until smooth; push through a fine sieve to remove the seeds.
5.When the cream mixture is completely cold, transfer to an ice-cream machine. Churn according to the manufacturer’s directions until thick and frozen. Quickly fold in the crushed honeycomb and the strawberry puree to give a swirl and transfer to a freezer-proof container. Freeze until firm.
6.If you don’t have an ice-cream machine, pour mixture into a shallow container and freeze for 2 hours until starting to freeze. Chop mixture and beat using an electric mixer or food processor until smooth again; re-freeze until almost firm; beat again. Repeat this process 3 times until you have smooth, thick ice-cream. Then fold in honeycomb and strawberry puree. Return to freezer for 30 minutes or so before serving.
