20g lemon juice
- Place the honey in a large pan and bring to the boil. Cook until it darkens in colour and reduces in volume (around 10 minutes).
- Degalaze with the cream and milk. Return to the heat.
- Place yolks and sugar in a bowl and whisk until fluffy.
- Pour the honeyed milk over the egg mix and combine.
- Return to the pan and cook to 82c whisking all the time.
- Deglaze with the Tokaji and lemon.
- Place in an ice-cream machine and churn to manufacturers instructions.