Servings: 6 to 8 as a pie topper
Ready time: 24 hours
500 millilitres full-fat plain Greek yogurt
1/4 cup heavy cream
1/2 cup runny honey
1 tablespoon lemon juice
1 teaspoon Maldon salt
1/4 cup honeycomb, chopped into 1/4-inch pieces
In a large bowl, mix yogurt, cream, honey and lemon juice until combined. Refrigerate for 1 hour. Process in ice-cream machine for 25 minutes.
Meanwhile, break up honeycomb with a fork.
When ice cream is thickened, stir in salt and honeycomb to the frozen-yogurt mixture. Stir to combine, then place in container and freeze at least 12 hours; 24 is preferable.
If you don’t have an ice-cream maker, purchase good-quality vanilla ice cream or frozen yogurt and top each scoop with 1 tablespoon chopped honeycomb and a pinch of sea salt.