As promised, some ice cream to go with last week's apple cake.  If you have an ice cream maker, this is really easy.  (Or as they would say here, 'super easy'.)  I made this ice cream having had something similar at Chez Panisse (a famous Berkeley restaurant).  There it was served with roasted figs - delicious.  At home we had it with Carlo's Florentine Apple Cake - equally delicious.  

You should use the nicest honey you can find.  If yours is too hard and crystalline to mix easily with the yolks, first warm the jar in a pan of hot water.  The honey keeps the ice cream soft, which means you can serve it directly from the freezer.  The honey also prolongs the life of the ice cream, so you can keep it for several weeks.  But you won't want to.