Split the vanilla pod and scrape out the seeds. Add both seeds and pod to milk and cream. This makes the ice cream smell amazing and taste rich.

Pour milk and cream into a saucepan. Add sugar and vanilla seeds/pod. Warm gently over medium heat, stirring occasionally. Do not boil. Heat until sugar dissolves completely.

Place egg yolks in a bowl and whisk until smooth and pale. This adds richness and creaminess to the ice cream base.

Slowly pour a small amount of hot milk mixture into the yolks, whisking constantly. Gradually add the remaining milk mixture while stirring. This prevents the eggs from cooking too fast.

Return the mixture to the saucepan. Cook gently over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat.

Strain the custard through a sieve into a clean bowl. Remove the vanilla pod. Let it cool to room temperature, then chill in the fridge for at least 2 hours.

Pour the chilled custard into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Gently fold honeycomb pieces into the churned ice cream. This gives a crunchy, sweet surprise in every scoop.

Transfer the ice cream to a freezer-safe container. Cover and freeze for 4–6 hours, or overnight, until firm.

Scoop into bowls or cones. Top with extra honeycomb or chocolate sauce if desired. Enjoy creamy, crunchy homemade ice cream!