5 egg yolks
1 pint (500ml) milk
1/2 pint (250ml) double/heavy cream
1/2 cup honey
1 teaspoon vanilla essence
Beat together the egg yolks and honey in mixing bowl.
Heat the milk in a saucepan until it reaches boiling point, then simmer. Whilst it's simmering stir in the egg yolks/honey mixture. Continue to stir until it thickens.
Remove from the heat, strain and leave to cool.
Stir in the cream and the vanilla essence and then transfer the whole mixture into an ice cream maker. Freeze according to the manufacturer's instructions.