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Spoon custard into the Dolci container (don't exceed the Max Fill line), secure the lid and freeze overnight
Make the honeycomb — combine sugar, honey, glucose and 2 tbsp water over medium-high heat until it reaches 160°C, whisk in the bicarb, pour into a lined pan and set for 30 mins. Break into shards
Process the frozen custard on the Ice Cream setting, add honeycomb and process on Mix-ins
Scoop, drizzle with chocolate and grate extra honeycomb over the top