Churn the ice cream custard in a machine according to your manufacturer's instructions. Once churned, layer in a freezable container with chunks of homemade honeycomb, stirring gently to combine.
Freeze for a minimum of four hours, but best eaten 24 - 48 hours after making when the honeycomb will have softened into the ice cream.
Notes
Less a recipe than a suggestion of flavours, this makes a soft, scoopable ice cream, delicious served in a cone or alongside summer fruits.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2014/06/09/honeycomb-ice-cream/