Instructions: In a bowl, cream egg yolks and sugar together until pale in colour. Bring milk, honey and vanilla to the boil and pour over egg yolks, a little at a time, whisking continuously.

Return to saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens slightly and will coat the back of a spoon. DO NOT ALLOW TO BOIL.

Place cooked custard in electric mixer and whisk until cold. Gently fold in whipped cream, brandy and hazelnut toffee. Pour into a loaf tin and freeze 2-3 hours or until firm.

Toffee:
In a small, clean saucepan, dissolve sugar in water, bring to the boil and cook until a light caramel is formed. Remove from heat and stir in hazelnuts. Pour mixture onto a lightly oiled plate and allow to cool. Finely crush with a meat hammer or in a food processor.

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