75g granulated sugar
250ml double cream
75g dark chocolate chunks
In a small saucepan, heat the sugar with 100ml of water, stirring from time to time until the sugar has dissolved. Increase the heat to a rolling boil and cook without stirring until the sugar starts to caramelise, then remove from the heat and add the honey, stirring to mix. Stir in the milk and cream and leave to cool fully. Use this mixture to make the ice cream according to the instructions of your ice cream maker. Add the chocolate chunks 5 minutes before the ice cream has finished churning.
It's safe to say I messed this up. Don't talk on the phone whilst waiting for sugar to caramelise. Upon adding the honey I ended up with a pretty solid ball of sugar and honey, which only seemed to solidify further upon the addition of the milk and cream. I did my best to break it up as it went into the ice cream maker and it still wasn't half bad...