Crème glacée au miel de lavande

• 125 ml/4 fl oz lavender honey
• 4 egg yolks
• 300

Heat the lavender honey until it just melts. Remove from the heat.

Beat the egg yolks briskly until they are light-coloured and foamy. Then, at a lower speed, gradually add the hot melted honey.

In a medium-sized saucepan, bring the milk and cream to the boil with the vanilla pod; remove the pod and add the hot milk and cream gradually to the beaten egg yolks and honey, beating