Honey and Walnut Ice Cream

• 18 fl.oz. (500 ml.) milk
• 3½ oz. (100

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