Honeycomb Ice Cream

My family came to visit, so I wanted to make them a special dessert last weekend, the grand finale of the Mother's Day meal I cooked. This tasty treat can be made with or without an ice cream maker and comes from Wholesome Meals for Babies and Toddlers (Parragon Publishing), although it can't be served to babies under 1 due to the honey in it. It's a fun welcome to summer.

Honeycomb Ice Cream
makes ~ 1 quart

With Ice Cream Maker
Freeze the insert of your ice cream maker ahead of time.
In a large bowl, whisk 1 3/4 c. heavy cream until thick. Fold in:
1 1/4 c. plain (or vanilla) yogurt
1 tsp. vanilla
4 Tbsp. honey
4 Tbsp. maple syrup.
Pour the mixture into the frozen ice cream insert and start the machine.
When the ice cream is almost solid, add:
3 honeycomb chocolate bars, crumbled (couldn't find these except at the family candy store)
OR
3 Heath toffee bars, crumbled.
Pour the mix into a freezer-safe bowl and freeze until solid.

Without Ice Cream Maker
In a large bowl, whisk 1 3/4 c. heavy cream until thick.
Fold in:

1 1/4 c. plain (or vanilla) yogurt
1 tsp. vanilla
4 Tbsp. honey
4 Tbsp. maple syrup.
Pour into a freezer-safe bowl 1 1/2 quarts or larger, cover, and freeze for 2 hours. Stir with a spoon. Add:
3 honeycomb chocolate bars, crumbled (couldn't find these except at the family candy store)

OR
3 Heath toffee bars, crumbled.
and then stir again. Freeze for another 2 hours.
Repeat the mixing and freezing for 2 hours scenario 3 more times, until the ice cream is solid. Then, do yourself a favor and buy an ice cream maker. :)

For a little extra kick, I added about 1 tsp. of cinnamon. It really deepens the flavor, but you could use the base recipe to add lots of different add-ins: sprinkles, chocolate chips, strawberry pieces, etc.