120g Tokaji
20g lemon juice
500g milk
500g cream
33g sugar
133g yolks
300g honey

• Place the honey in a large pan and bring to the boil. Cook until it darkens in colour and reduces in volume (around 10 minutes).
• Degalaze with the cream and milk. Return to the heat.
• Place yolks and sugar in a bowl and whisk until fluffy.
• Pour the honeyed milk over the egg mix and combine.
• Return to the pan and cook to 82c whisking all the time.
• Deglaze with the Tokaji and lemon.
• Place in an ice-cream machine and churn to manufacturers instructions.