Spring is here! And it means business with all the sunshine, blue sky and oh so nice weather. Finally, Winter, I love your coats and boots, but please go away, far away, till laters. And with Spring comes Gelato-time! This honeycomb one looks as yummie as it probably tastes. Aren’t the pictures mouth-watering beautiful? I.WANT.THIS.GELATO.BADLY.

For the adventurous one, here’s the recipe (not sure where you can get honeycomb though…):

HONEYCOMB SEMIFREDDO BY DONNA HAY

INGREDIENTS

• 3 eggs
• 2 egg yolks, extra
• 1 cup (220g) caster (superfine) sugar (I used 3/4 cup instead)
• 1 teaspoon vanilla extract
• 2 cups (500ml) single (pouring) cream
• 100g honeycomb, chopped

METHOD

1. Place the eggs, extra yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until pale and thick. Remove from the heat and beat for a further 6–8 minutes or until cooled.
2. Whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Fold through the honeycomb. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Spoon into cones to serve. Makes 2 litres

Honestly, if a guy every surprises me with homemade gelato, it’s a home run and a wrap for life.