Honey Ice Cream

In a blender, beat the egg yolks with the honey until a smooth mixture is achieved (approximately 3 minutes)

Set aside

In a medium saucepan, heat the milk over high heat until it reaches a boil

Add the reserved mixture and gelatin and stir until it starts to simmer again (about 5 minutes)

Transfer to a large container, cover with plastic wrap and let freeze until firm (about 6 hours)

Cut the ice cream into chunks and beat in a food processor until creamy (approximately 1 minute)

Place back in the container, cover and let freeze until slightly firm (about 30 minutes)

Use an ice scoop to portion out the ice cream among six serving dishes and serve.