Peach & Honeycomb Ice Cream

velvety, custard-based ice cream swirled with fragrant summer peaches and scattered with crunchy honeycomb candy. The combination of creamy sweetness and caramel-like shards makes every spoonful both smooth and surprising—perfect for warm evenings or a sophisticated dessert course.

Why You’ll Love This Recipe

• Seasonal flavour – ripe peaches lend natural sweetness and fragrance.

• Textural contrast – crisp honeycomb pieces stay slightly airy and crunchy even when frozen.

• Make-ahead friendly – prepare the custard a day in advance, churn when convenient, and keep it in the freezer.

• Crowd-pleaser – familiar fruit paired with an artisanal twist feels restaurant-worthy yet comforting.

• Customisable – adjust sweetness, swap in nectarines, or try a no-churn variation (see below).

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe yellow peaches, peeled, pitted, and diced

• Granulated sugar

• Fresh lemon juice

• Heavy (double) cream

• Whole milk

• Large egg yolks

• Runny honey

• Vanilla bean paste (or pure extract)

• Salt

• Honeycomb candy, roughly crushed (store-bought or homemade)

Directions

1. Macerate the peaches
   Combine the diced peaches, 2 tablespoons of sugar, and lemon juice in a small bowl. Cover and refrigerate for at least 30 minutes to draw out juices.

2. Prepare the custard

   • In a saucepan, heat the cream, milk, half the remaining sugar, honey, vanilla, and a pinch of salt over medium heat until steaming.

   • In a separate bowl, whisk the egg yolks with the remaining sugar until pale.

   • Slowly ladle the hot dairy mixture into the yolks, whisking constantly, then return everything to the saucepan.

   • Stir with a wooden spoon over low heat until the custard coats the back of the spoon (80 °C / 175 °F). Do not let it boil.

3. Chill
   Strain the custard into a jug, cover, and refrigerate for at least 4 hours (overnight preferred) until completely cold.

4. Churn
   Pour the chilled custard into an ice-cream maker and churn according to the manufacturer’s instructions until softly set.

5. Fold in fruit and honeycomb
   Drain the peaches (reserve the syrup for cocktails or lemonade). Fold the fruit and two-thirds of the crushed honeycomb gently into the churned ice cream.

6. Freeze hard
   Transfer to a lidded freezer container, sprinkle the remaining honeycomb on top, and freeze for 3–4 hours, or until firm enough to scoop.

Servings and timing

Variations

• No-churn method – Replace the custard with 600 ml whipped cream folded into 400 g sweetened condensed milk, then proceed from step 5.

• Roasted peach – Roast peach wedges with brown sugar at 200 °C until caramelised for deeper flavour.

• Vegan – Use coconut cream and oat milk, thicken with cornstarch, and substitute honey with agave; swap honeycomb for brittle made with maple syrup.

• Stone-fruit medley – Combine peaches with apricots or plums for a mixed-fruit profile.

• Bourbon twist – Add 2 tablespoons of bourbon to the custard for subtle warmth (helps prevent over-hard freezing).

Storage/Reheating

• Store the ice cream in an airtight container in the coldest part of the freezer for up to 2 weeks.

• To serve, place the container at room temperature for 5–7 minutes to soften slightly; avoid microwaving, which melts the honeycomb unevenly.

• If crystals form, press baking parchment directly on the surface before resealing the lid to minimise freezer burn.

FAQs

Can I make the custard without eggs?

Yes. Use 2 teaspoons of cornstarch whisked into the cold milk to thicken the dairy mixture, then heat until lightly bubbling.

What is honeycomb candy?

Honeycomb (also called cinder toffee or hokey pokey) is an aerated sugar confection made by rapidly whisking baking soda into hot caramel, creating characteristic bubbles.

Will frozen peaches work?

They will, but thaw, drain, and pat dry first; excess water can make the ice cream icy.

How do I stop the honeycomb from dissolving?

Add it only after churning and keep the ice cream as cold as possible; moisture is what melts the candy.

Can I churn the base in advance and add fruit later?

No. The peaches need to be folded in immediately after churning for even distribution; waiting risks large icy pockets.

Why did my custard curdle?

Overheating can scramble the yolks. Maintain the custard below a gentle simmer and stir constantly.

Is there a substitute for heavy cream?

Half-and-half can work, but the ice cream will be less rich and may freeze harder.

How long can the custard rest in the fridge?

Up to 24 hours; longer chilling can improve flavour but ensure it is well covered to prevent odours.

Can I make honeycomb at home?

Yes. Heat sugar, golden syrup, and water to 150 °C, whisk in baking soda off the heat, then pour onto a lined tray to set.

My ice cream is too hard—what can I do?

Add 1 tablespoon of vodka or peach liqueur to the custard; a small amount of alcohol lowers the freezing point, yielding a softer scoop.

Conclusion

Peach & Honeycomb Ice Cream pairs summer fruit brightness with nostalgic candy crunch, delivering an elegant yet approachable dessert. With clear steps, flexible variations, and practical storage advice, this recipe empowers you to create a memorable treat that stands out from ordinary frozen fare. Enjoy its sunny flavours at your next gathering—or simply indulge in a bowl for yourself.