Chocolate, Rum and Pecan Ice Cream

• 400 ml (13 ⅔ fl oz) cream
• 400 ml (13 ⅔

Bring cream, milk and honey to the boil. Meanwhile, whisk yolks, sugar and cocoa together until mixture forms ribbons. Slowly pour half the hot cream mixture onto yolks, whisking all the time, then pour back into the saucepan and cook gently over a moderate heat until thick enough to coat the back of a spoon. Do not boil or it will curdle. Strain into a clean bowl and add chocolate. Stir until