Step 1: Prepare the Honeycomb

Make the honeycomb:

• In a medium saucepan, combine the sugar, golden syrup, and water.

  Heat over medium, stirring occasionally until the sugar dissolves.

  Once dissolved, increase the heat and bring to a boil.

  Let it cook without stirring until the mixture reaches a deep amber color (about 300°F or 150°C).

Add baking soda:

• Remove from heat and whisk in the baking soda.

  Be careful as the mixture will bubble up. Stir until fully combined.

Cool the honeycomb:

• Pour the honeycomb mixture onto a baking sheet lined with parchment paper and allow it to cool completely (about 30 minutes).

  Once it’s firm, break it into chunks.

Step 2: Make the Ice Cream Base

Heat the milk and cream:

• In a medium saucepan, combine the milk and cream.

  Heat over medium heat until warm but not boiling.

Whisk egg yolks and sugar:

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

Temper the eggs:

• Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.

  Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes).

Strain and cool:

• Strain the custard into a clean bowl to remove any cooked bits of egg.

  Stir in vanilla extract and a pinch of salt, then allow the custard to cool to room temperature.

  Refrigerate the custard for at least 4 hours or overnight.

Step 3: Churn the Ice Cream

Churn the ice cream:

• Once the custard has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).

Step 4: Add Honeycomb and Freeze

Add the honeycomb:

• Gently fold the honeycomb chunks into the churned ice cream, ensuring they’re evenly distributed.

Freeze:

• Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.