Ingredients:

• 150g Tasmanian Manuka Honey
• 250ml whole milk
• 1 tsp vanilla extract
• 5 egg yolks
• 1 1/4 tsp sea salt crystals
• 250ml double (heavy) cream

Instructions:

1. Put the milk into a medium sized pan (heavy based) over medium heat. Heat until warm.
2. Add Tasmanian Manuka Honey a stir through until dissolved. Take off the heat.
3. Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler.
4. Pour the warm milk onto the yolks, whisking continuously.
5. 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.
6. Take off the heat. Grind the salt in a pestle and mortar until fine. Tip into the custard and mix well.
7. Pour the custard into a bowl, 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)
8. When ready to churn remove the clingfilm, pour in the cream a stir until thoroughly combined
9. Pour the custard into ice cream maker and churn.
10. Serve immediately.