Salted Honey Ice Cream

Put the milk into a medium sized pan (heavy based) over a medium heat. Split the vanilla pod and drop into the pan. Heat until warm

Add the honey a stir through until dissolved. Take off the heat

Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler

Pour the warm milk onto the yolks, whisking continuously

Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon

Take off the heat. Remove the vanilla pod. Scrape out the seeds and add back into the custard

Grind the salt in a pestle and mortar until fine. Tip into the custard and mix well

Pour the custard into a bowl or jug, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight (or for at least 4 hours)

When ready to churn remove the clingfilm, pour in the cream and stir until thoroughly combined

Making the ice cream using an ice cream maker

Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions

Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (It should be scoopable straight from the freezer – unless your freezer is exceptionally cold)

Making the ice cream by hand

Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 1/2 hours. The sides should be beginning to freeze, but the centre will be soft and slushy

Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer

Repeat this process 4-8 more times at 1 hour intervals – the better the texture will be the more the process is repeated

Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight

Serve straight from the freezer