Milk and Honey Ice Cream

Pour milk into a large frying pan with the slit vanilla stalk and the seeds scraped out, as well as the lemon zest. Bring to the boil over a low fire, stirring occasionally, to 5 dl (for a milk output of 12 dl); this will take a good hour.

Mix the egg yolks in a freezer-safe baking bowl. Add the boiling milk, stirring vigorously. Add the honey and let it melt. Place in the freezer mold and freeze for four hours, whisking heartily two or three times with a whisk or hand mixer to keep the ice cream nice and creamy.

Cut off the marzipan for the hippen. Put it in the frying pan with the water and let it melt on a low fire.

Mix flour and powdered sugar. Add egg whites, milk, marzipan liquid and salt to flour form and stir until creamy, if it is not completely smooth, spread through a sieve.

Butter a baking tray well and dust with flour. Place 6 tablespoons of the marzipan mixture on the baking sheet, spacing them sufficiently apart, and using the back of a spoon, make small circles of 6-7 cm in size. Do not bake more than 6 sticks at a time, as they will need to be rolled quickly! Bake the pancakes in the oven heated to 220 °C on the second rack from the bottom for two to three minutes until light brown. Now remove them from the baking sheet with a spatula and roll them on the spot around the base of a thin ladle. Cool.

To serve, add the honey and the

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