Line a 1 litre freezerproof loaf tin with biodegradable cling film or baking paper and set aside. Put the egg yolks in a stand mixer fitted with the whisk and beat at full speed for around 5 minutes until light, pale and fluffy.
Meanwhile, mix the honey and sugar with 85ml water in a medium pan. Slowly bring to a simmer and, once dissolved, stir well and boil fast for around 3-4 minutes to make a syrup – it should reach 121C on a cook’s thermometer.
Working quickly, as soon as the honey syrup is boiling and with the mixer still running, pour the syrup in a steady stream on to the yolk mixture. Continue whisking the egg and honey mixture at full speed for around 10-12 minutes until it reaches room temperature – it should now be thick, smooth and the palest yellow in colour.
Pour the cream into a bowl with the honey liqueur and vanilla and whisk to soft peaks, then fold into the egg mixture gently but thoroughly.
Transfer to the prepared loaf tin, cover with foil or cling film and freeze for around 1 hour. It should still be soft and stirrable.
Meanwhile, to make the swirl, beat the honey with the butter in a bowl, then beat that mixture into the lemon curd.
Once the ice cream has thickened but not frozen, quickly fold in the shortbread and freeze for 30 minutes. Using a thin silicone spatula, swirl in the lemon mixture, being careful not to overmix. Smooth the top, cover with foil or cling film and freeze for around 4-5 hours until firm.
Remove the ice cream from the freezer, uncover and turn out on to a chilled serving dish or plate. Remove the paper or cling film. Using a knife dipped in warm water, cut into slices.
For the candied lemon zest:
Using a sharp vegetable peeler, remove the zest from the lemons in long pieces. Remove the white pith with a paring knife and discard. Cut the zest into a fine julienne, transfer to a small bowl and cover with boiling water. Leave to stand for 30 minutes, then drain. Bring the sugar and 100ml cold water to the boil in a small pan over a medium-high heat. When the sugar is completely dissolved, add the zest, reduce the heat to medium-low and cook for 10 minutes. Remove from the heat, cover, and leave to stand for as long as you can, preferably overnight, before using to decorate.
Serve on chilled plates, scattered with shortbread and candied lemon zest, and drizzled with honey, if using.
Alternatively, to serve in scoops, remove the ice cream from the freezer, uncover and transfer to the fridge for 10 minutes to soften before serving with the shortbread, candied lemon zest and a drizzle of honey, if using.
Recipes by Maxine Clark, food styling by Lizzie Harris, Photography by Peter Cassidy, props styling by Angela Dukes
