1300ml cream (we try and use Elgaar farm when we do this)
225ml milk warm
2 large eggs
6 egg yolks
300ml honey (you can use a full-flavoured one, such as leatherwood, if desired)
120g whole almond meal
70g white sugar, or Antillaise is better
40ml rum or brandy shortcrust pastry
For the ice cream, put 250ml honey into a small saucepan and bring to the boil, allowing it to cook until it turns two shades darker.
Remove from the heat and carefully place the saucepan bottom into water to arrest any further cooking.
Whisk the 6 yolks and gradually pour on the just-warm honey then the milk and the cream.
Over a double saucepan heat the mixture until it coats a spoon.
Refrigerate and then churn.
To make the tart, mix all remaining ingredients together thoroughly.
Line a pastry tin with your favourite buttery shortcrust pastry, and pour in the mixture.
Bake at 150-170 degrees C (300-340 degrees F) for 45-50 minutes, until the tart filling is just set.
Allow it to cool to room temperature, and serve with the ice cream.
* Scott says that Le Creuset and Cousance and some other companies make doefeux. "Unfortunately they are expensive, but every home should have one - a lot more useful than a Breville Break Maker or Panasonic Food massager!"