4
For the honey ice cream, combine the milk and cream in a heavy-based saucepan and bring to the boil. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, bee pollen and honey until the yolks are thick and pale. Slowly add the hot cream into the egg yolk mixture whilst whisking constantly. Place the bowl over a pan of simmering water and bring the whole mixture to 83°C. Strain through a sieve and into a bowl placed in an ice bath. When the mixture is cool churn in an ice cream machine, then set aside in the freezer