* 225g runny honey
* 600ml double cream
* 250ml full-fat milk
* 6 large egg yolks
* honeycomb, strong or aromatic - London or Salisbury combs are good choices
1. Warm the runny honey in a small pan over a very low heat. In another pan, preferably a double boiler, heat the cream and milk together until just below boiling point.
2. Whisk the egg yolks together in a large bowl until combined.
3. Pour the hot cream mixture over the eggs, whisking constantly. Return the whole lot to the double boiler and set over a low heat, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon.
4. Strain into a clean bowl, add the warm honey and mix together thoroughly.
5. Leave to cool and then chill for at least two hours before churning in an ice-cream machine following the manufacturer's instructions. If you don't have a machine, whip the mixture with a fork every now and then as it freezes.
6. You can either add the comb broken into chunks when the mixture is cool or towards the end of churning so as not to completely break up all those lush chunks. Add extra at the end for a total honey overload.