• 18 fl.oz. (500 ml.) milk
• 3½ oz. (100 g.) sugar
• 6 egg yolks
• 9 fl.oz. (250 ml.) whipping cream
• 3½ oz. (100 g.) French walnuts, roughly chopped
• honey to taste

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.