Add the egg yolks & sugar to a large mixing bowl & whisk together for 1 min until pale.

Add the cream & milk to a large saucepan & heat until just steaming.

Pour the liquid into the egg yolks very slowly, whisking until combined.

Pour the mixture back into the saucepan & cook over low heat until it starts to thicken (at about 80ºC or when it coats the back of a spoon).

Once thickened, transfer to a large container, allow to cool, then pop in the freezer.

Every hour or so give it a mix with a whisk.

After 3-4 hours it should have started to set.

Add the honey & sea salt, stir & place back in the freezer to finish setting.

For the honeycomb, heat the sugar & honey in a saucepan until the sugar has dissolved & the mixture is bubbling.

Add the bicarb & stir quickly.

Once it bubbles & foams, quickly pour into a large metal tin.

Leave to cool until set.

To remove from the tin, flip it over onto a tray, then firmly tap the base with a rolling pin.

It should come away in shards.

To serve, crumble the honeycomb over the set ice cream & enjoy.

Cut your fabric into any size you like using pinking shears.

Melt a small amount of beeswax in a small glass jar.

Heat a large baking tray in the oven, then remove & lay a piece of fabric onto it.

The tray will keep the beeswax hot as you brush it on.

Take an old paintbrush & brush a thin layer of wax over the fabric, then peel it from the tray, hold in the air for a few seconds to dry, then set aside.

Repeat until all your squares are covered.