Instructions: Place the vanilla bean, cream and milk into a saucepan and bring to the boil.

Beat the egg yolks with the honey and cinnamon until pale and creamy, then slowly whisk into the cream mixture until blended.

Return the mixture to a clean bowl and stand over a pot of simmering water, stirring constantly until the mixture coats the back of a wooden spoon.

Strain into a bowl and allow to cool. Stir in the clotted cream and pour into an ice-cream machine and churn according to manufacturers instructions.

Alternatively, If you do not have an ice cream machine, pour the room temperataure mixture into a stainless steel bowl and freeze, stirring every 2 hours until firm then transfer to a suitable container to freeze.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.