Chocolate Honeycomb Ice Cream Towers - cooking recipe

Ingredients

2 cups whole milk
1 1/4 cups heavy cream
5 None large egg yolks
1/2 cup granulated sugar
1 tbsp custard powder
10.5 oz dark chocolate, 3.5 oz finely chopped, 7 oz melted
1/4 cup coffee liqueur
2 oz chocolate honeycomb bars, coarsely chopped, 1 tbsp finely chopped and reserved

Preparation

Grease and line 6 - 6 oz ramekins with plastic wrap, bringing wrap 2 inches over sides. Freeze until ready to use.
Bring milk and cream to a boil. Whisk egg yolks, sugar and custard powder in a medium bowl until combined. Gradually whisk in hot milk mixture. Add finely chopped chocolate and stir until melted. Stir in liqueur. Pour mixture into an 8x12 inch rimmed baking pan, cover and freeze until ice cream is almost set.
Chop ice cream roughly then beat or process until smooth. Stir chocolate honeycomb bars into ice cream. Spoon into prepared ramekins, smooth tops and tap gently on counter to remove air bubbles. Wrap in plastic wrap and freeze until firm.
Spread melted chocolate evenly over 2 sheets of parchment paper, each in a rectangle around 10x11 inches. Sprinkle reserved honeycomb evenly over chocolate. Set aside until set. Carefully remove chocolate from paper and break into long wedges, measuring about 1x5 inches.
Turn ice cream out onto serving plates. Remove plastic wrap and gently press chocolate wedges around sides. Serve immediately.