Honeycomb ice-cream

Combine the egg yolks and sugar in a medium saucepan. Combine a little of the milk and the cornflour in a small bowl. Add the cornflour mixture to the egg-yolk mixture along with remaining milk and vanilla bean. Place over medium heat and cook, stirring, for 5 minutes or until mixture boils and thickens slightly. Pour into a heatproof bowl and place plastic wrap directly on the surface of the custard mixture. Set aside for 2 hours or until cooled to room temperature.

Remove and discard the vanilla bean. Pour the custard mixture into a shallow metal container. Cover with foil and place in the freezer for 8 hours or until just set.

Use a metal spoon to break up the ice-cream. Transfer to the bowl of a food processor and process until smooth. Return to the metal container and stir in three-quarters of the honeycomb bar. Cover with foil and place in the freezer for a further 6 hours or until firm.

To serve, place the ice-cream in the fridge for 5-10 minutes to soften slightly. Scoop into serving bowls and sprinkle with the remaining honeycomb bar.