Honey ice-cream with honeycomb and toasted almonds

This recipe contains no eggs, so is ideal for those with an egg intolerance. Serves 4 For the ice-cream: 500ml double cream 250ml whole milk 150g local honey 40g flaked almonds For the honeycomb: 150g granulated (raw) sugar 50g local honey 1 tsp bicarbonate of soda Method: Heat the cream and milk in a saucepan. Once boiling, remove from the heat and add the honey. Stir well to mix and leave to cool down to 4C within 90 minutes. Meanwhile, toast the almonds in a dry frying pan over a medium heat, until lightly coloured, but not burnt. While the ice-cream mix is cooling, line a baking tray with a silicone mat and make the honeycomb. Spread the sugar over the base of a saucepan then add the honey and 1 tablespoon of water. Bring to the boil while stirring gently to allow the sugar to dissolve. Once the temperature reaches 150C, quickly add the bicarbonate of soda and whisk until it is just mixed in. Do not overmix. Swiftly pour the foaming syrup on to the prepared baking tray. Do not spread or disturb it, as this will cause it to deflate. Let it stand until cool to the touch for about 10 minutes. Break into pieces and transfer immediately to an airtight container to preserve the crispness. To use the honeycomb, scatter a handful of small pieces into the ice-cream maker 5 minutes before the end of the churning time; alternatively, ripple through once the ice-cream is churned. Serve the ice-cream with the toasted almonds and more honeycomb pieces.