Honey and Hazelnut Chocolate Ice Cream Cake with honeycomb

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

This makes a rather stunning cake, but you can make the ice creams and serve them individually or together in glasses or even cones. You will need a plastic mould, about 25 cm (10 in) long, 10 cm (4 in) deep and 10 cm (4 in) wide. If you do not have time to make the honeycomb, you can buy it instead.


Honey Ice Cream

  • 1 cup (250 mL/8 fl oz) milk
  • 1


TO MAKE HONEY ICE CREAM, pour the milk and cream into a large saucepan and heat over a medium heat until the mixture is just about to boil. Beat the egg yolks and the sugar until the mixture is thick and pale. Pour in the milk mixture, stirring all the time. Return the mixture to the saucepan and cook over a low heat until the mixture thickens enough to coat the back of a spoon. Remove f