• Bring the milk, honey and 50 grams of the sugar to a simmer
• Meanwhile, in a bowl, whisk together the egg yolks and the remaining sugar until pale and fluffy
• When the milk mixture is just boiling, pour half of it over the egg and sugar mixture, whisking vigorously until smooth
• Pour the egg/milk mixture into the remaining milk, whisk and heat to reach 181°F (83ºC). Do not let the mixture boil
• Pour the milk over the Ivoire 35% white chocolate
• Blend in a food processor to get a homogeneous mixture. Cover with plastic wrap and place in the refrigerator for at least 3 hours or overnight

With Ice Cream Machine

• After the mixture has chilled, place in an ice cream machine and use as directed
• Store in the freezer. Before serving, place the ice cream in the refrigerator for 15-20 minutes to soften slightly

Without Ice Cream Machine

• Place the mixture into a metal container in the freezer and mix every 30 min. When it begins to freeze, blend it
• Put it back in the freezer and blend it again when it is almost solid