Beat the egg yolks and sugar till white.
Put the honey and milk in a pan and bring to the boil. Check the milk for taste—you want the honey flavour to come through, neither too strong nor too weak.
Add some of the hot milk/honey mixture to the egg yolks, stirring constantly. Return to the stove with the rest of the milk and continue to cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.
Allow to cool. When cooling, add the chopped walnuts.
Put into an ice cream machine or deep freeze. When partly frozen add the cream. If using a deep freeze, stir once or twice when the mixture thickens.
© 1984 All rights reserved. Published by Jon Croft.