300ml (10fl oz) milk 300ml (10fl oz) double cream 150g (5½oz) caster sugar 4tbsp heather honey, plus more to drizzle 6 free-range egg yolks
100ml (3½fl oz) good-quality Scotch whisky 50g (1¾oz) butter 1tbsp heather honey 3tbsp brown sugar Bring the milk and cream to a boil in a pan, then take off the heat. Meanwhile, in a glass bowl, whisk the sugar, honey and yolks until light. Gradually add the milk mixture, stirring. Transfer to a pan over a low heat for 10 minutes or until the custard coats the back of the spoon, stirring. Do not boil or the eggs will curdle.
Remove from heat and cool, placing a scrunched-up piece of greaseproof paper on top to stop skin forming, then churn in an ice-cream maker for 40 minutes, pour into a container and freeze until set. If you don’t have an ice-cream maker, pour the mix into a container, cover and freeze for a good few hours, making sure you give the ice-cream a good churn with a fork every 30 minutes or so. Once ready, drizzle with honey and freeze for another 10 minutes. Heat the whisky in a pan for 1-2 mins, stir in the butter, honey and sugar, then warm a little more until it thickens, stirring. Drizzle over the ice-cream and serve.