Method

• 1.
  Combine cream and vanilla pod and seeds in a saucepan over high heat and bring to just below the boil. Meanwhile, whisk sugar and egg yolks in a bowl until pale. Gradually whisk hot cream mixture into egg mixture, then transfer back to saucepan over low heat. Cook, stirring constantly, until mixture coats the back of a wooden spoon (about 10 minutes). Transfer to a heatproof bowl and cool to room temperature, discarding pod.
• 2.
  To make the burnt brandy butter, melt butter in a frypan over medium-high heat. Cook, swirling the pan occasionally, for 2 minutes or until foam becomes golden. Add brandy and bring to a simmer (be careful; brandy may briefly flare if using a gas stove). Remove from heat, stand for 10 minutes to cool slightly, then stir half butter mixture through cream mixture.
• 3.
  Transfer brandy cream mixture to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer, place in a stand mixer fitted with the whisk attachment and whisk to combine. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a container and freeze for 4 hours or until firm.
• 4.
  Simmer remaining butter mixture over high heat. Add syrup and cook, swirling pan occasionally, for 1 minute or until reduced slightly. When ice cream is ready, gently fold through reduced butter mixture and honeycomb. Transfer to a container and freeze overnight or until frozen (honeycomb ice cream can be made up to 1 month ahead). Top with crumbled honeycomb when serving.