Instructions: Bring the milk and the vanilla pod to the boil.

Whisk the egg yolks and egg with the honey and sugar just enough to blend.

Pour on the hot milk (leave the vanilla pod in it for the time being) stirring constantly.

Set the bowl over a pan of simmering water making sure that the base does not touch the water.

Stir until it thickens enough to coat the back of the spoon.

Draw off the heat strain and cool until tepid.

Gradually beat into the creme fra"che.

Freeze in an ice cream maker according to instructions or pour into a shallow container and pop into the freezer chilled to its coldest setting.

Freeze until the sides are beginning to set.

Break up the sides and push towards the centre.

Return to the freezer and repeat once.

Leave until just about set but not solid.

Quickly scrape into the bowl of the processor and whiz until smooth to break down the ice crystals.

If you dont have a processor beat as hard as you can.

Now return to the freezer and finish freezing.

Half an hour before serving transfer the ice cream from the freezer into the fridge to soften.

Serve on its own or with a raspberry coulis (sieved raspberries enlivened with a dash of lemon juice and sweetened with icing sugar) or fresh soft fruit in summer.

Serves 6

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