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Food styling by Sasha Seymour

Ashley Capp/The Globe and Mail

Servings: 6 to 8 as a pie topper

Ready time: 24 hours

Ingredients

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

Method

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.

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