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Put the milk and honey in a saucepan and heat over medium heat until the honey begins to melt (this will take a couple a couple of minutes – do not boil the milk or the mixture will curdle). Remove from the heat and mix well to dissolve the honey.
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Whisk the egg yolks with the salt for 30 seconds, then gradually whisk in the milk and honey mixture.
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Put this mixture back on the fire and cook on a low flame, constantly stirring, until it coats the back of a spoon (do not boil or the mixture will curdle).
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Strain the mixture and add the cream. Let it cool down, then cover it with cling wrap and then put it in the fridge until chilled.
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When cold, churn it in your ice cream maker according to the manufacturer’s instructions.
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Serve with honey glazed walnuts (scroll down for the recipe) and a drizzle of warm honey.