1.      On a baking tray drizzle your crumpet with honey and sea salt. Bake for 15-20 mins until the crumpet is golden and crunchy. Then allow to cool while you make your custard base for the ice cream. Once the crumpets are cool blitz with a food processor until you have a coarse bread crumb texture.

2.      For the custard warm double cream and vanilla in a pan on a low heat for 5-10 mins. Then beat the egg yolk and sugar together in a bowl. Pour in the warm cream and whisk until smooth. Then return to the stove on a low heat and cook until thickened.

3.      Allow the custard to cool and then pour into an ice cream machine. Churn for 1 hour and add the honey salted crumpet crumb for the last 5 mins.

4.      Freeze and serve with a little extra toasted crumpet topping.