Serves 6
Preparation time
Cooking time

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Ingredients

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Method

1. In a large mixing bowl, whisk the egg yolks and sugar together until the mix is light and creamy
2. Heat the milk in a saucepan until it just reaches boiling point, then slowly pour the milk onto the egg mix while whisking
3. Add the vanilla and place the bowl over a saucepan of just simmering water and cook mix until it thickens to a custard like consistency
4. Strain through a fine sieve and cool
5. Fold in the whipped cream
6. Pour the mix into a 20cm log cake tin and place in the freezer for at least 8 hours
7. Dip the cake tin into warm water and turn out onto cold serving plate
8. Place back into the freezer until ready to serve
9. Place the water and sugar into a small saucepan and place over a low heat
10. Stir until sugar is dissolved then bring to the boil
11. Simmer for 5 minutes, add the vanilla and honey, stir to combine and allow to cool
12. To serve, place a slice of the ice cream onto a serving plate, top with the chopped salad and drizzle over the syrup

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