•  3 eggs
•  2 egg yolks, extra
•  1 cup (220g) caster (superfine) sugar
•  1 teaspoon vanilla extract
•  2 cups (500ml) single (pouring) cream
•  100g store-bought honeycomb, chopped
•  ice-cream cones, to serve

Place the eggs, extra yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until pale and thick. Remove from the heat and beat for a further 6–8 minutes or until cooled.
Whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Fold through the honeycomb. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Spoon into cones to serve. Makes 2 litres.