To make the ice cream – place the cream, glucose and vanilla beans into a saucepan and bring to a simmer. In a large bowl, whisk together the sugar and egg yolks. Pour the cream mixture over the sugar and egg yolks and place the bowl over a simmering pot of water. Continue to whisk until the mix thickens and coats the back of a spoon. Strain then chill in the fridge. Churn the mix in an ice cream maker then pour into a deep tray and place in the freezer, stirring every 30 minutes until set.
For the malt honeycomb – place all the ingredients except the bi-carb soda into a heavy based saucepan. Cook over a low heat for 15 minutes, whisking occasionally. Meanwhile line a small cake tin with greaseproof paper and cooking spray. After 15 minutes, add the bi-carb to the mix and stir for 10 seconds. Pour the mix into the tray and allow to cool. Once set, break up with a rolling pin and store in the freezer until needed.
To serve– brush the glasses with liquid malt and sprinkle in the malt honeycomb. Add some ice cream and finish with some more honeycomb and fairy floss. Serve with a shot of fresh coffee and a shot of Frangelico.
fresh espresso coffee
vanilla bean ice cream
9 egg yolks
180g caster sugar
125g glucose syrup
2 fresh vanilla beans, scraped
3 tablespoon liquid malt
2 teaspoons bi-carb soda, sifted