• Put the milk and vanilla bean paste into a medium-sized pan (heavy-based) over a medium heat. Heat until warm.
• Add the honey a stir through until dissolved. Take off the heat.
• Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler.
• Pour the warm milk onto the yolks, whisking continuously.
• 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. Take off the heat.
• Grind the salt in a pestle and mortar until fine. Tip into the custard and mix well.
• Pour the custard into a bowl or jug, cover directly with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight (or for at least 4 hours).
• When ready to churn remove the clingfilm, pour in the cream and stir until thoroughly combined.

Making the ice cream using an ice cream maker

• Pour the custard into your ice cream maker and churn according to the manufacturer's instructions.
• Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (It should be scoopable straight from the freezer - unless your freezer is exceptionally cold).

Making the ice cream by hand

• .Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should be beginning to freeze, but the centre will be soft and slushy.
• Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer.
• Repeat this process 4-8 more times at 1 hour intervals - the better the texture will be the more the process is repeated.
• Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight.
• Serve straight from the freezer.