8 eggs, pasteurised
400g caster sugar
1l whipping cream

For Brown Bread ice cream:

200g Demerara sugar
150g Brown dry bread crumbs

1. Whip the cream to soft peaks.
2. Whip the eggs and sugar so it has doubled in volume to the ribbon stage. Fold through the cream ensuring its nicely mixed.
3. Now you have your base mix you can add your flavour options. Below are two restaurant signatures, honeycomb and brown bread ice cream, but you can literally add anything to your base mix to create your desired flavour.
4. Simply place in a plastic tub and freeze overnight.

Honeycomb ice cream:

1. Following the homemade honeycomb recipe and combine honeycomb with your base ice cream for a delicious treat.

Brown Bread ice cream:

1. On a medium heat, semi caramelise the demerara sugar.
2. Once half melted add the bread crumbs ensuring each crumb is nicely coated with caramel.
3. Place on a tray lined with baking parchment and cool.
4. Fold through the base mix ensuring its evenly distributed