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.

Whisk the egg yolks with the salt for 30 seconds, then gradually whisk in the milk and honey mixture.

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).

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.

When cold, churn it in your ice cream maker according to the manufacturer’s instructions.

Serve with honey glazed walnuts (scroll down for the recipe) and a drizzle of warm honey.

Put the walnuts in a pan and toast them on a medium fire for a few minutes. Make sure to stir them continuously so they do not burn.

Add the sugar and let it melt, then lower the heat, add the honey and mix just enough to coat all the walnuts with it. Put them on some baking paper to cool down.

They can be served whole or crushed as a snack or as a topping for ice creams and other desserts. They can be stored in an airtight container.