Method

• Beat the eggs yolks until light and fluffy in the bowl of a stand mixer fitted with a beater attachment.   
• In a saucepan set over a medium heat, gently heat the cream, Black Garlic Honey (or honey mixed with Black Garlic Paste) and the vanilla extract, until the mixture is just barely starting to simmer.
• With the mixer motor running steadily pour in the warm honey/cream mixture over the beaten egg yolks.
• Transfer the egg yolk mixture back into the saucepan. Cook over a low to medium heat, stirring frequently, until slightly thickened. Do not let it boil.
• Pour the ‘custard’ through a fine mesh strainer to remove any lumps. Transfer to a container. Cover with cling film then chill in the refrigerator overnight. 
• Churn the ice cream in an ice cream maker according to the manufacturer’s instructions.
• Smooth the ice cream into a freezable container and freeze for at least 8 hours. N.B. ice cream stays freshest in the back of the freezer where the temperature is the coldest.

To Serve: scoop out the Black Garlic Honey Ice Cream. Place the cornet on top of the scooped ice cream press down lightly and flip over. Decorate each cornet with toppings of your choice. Alternatively spoon the ice cream into a bowl.

Top Tip: to make scooping ice cream easier, remove from the freezer 3 minutes before serving. Fill a small bowl with lukewarm water. Dip the the ice cream scooper into the water to warm it up which will help to prevent the ice cream from sticking scoop the ice cream in an s-shape pattern, firmly rolling it into a ball as you go.