Place the milk, double cream and thyme sprigs in a pan and bring to the boil. Remove from the heat and set aside for 20 to 30 minutes to infuse. Strain the milk and discard the thyme sprigs.

Place the honey in a small pan and heat gently. Bring to the boil and bubble for 4 to 5 minutes, or until it has a slightly burnt caramel smell. Remove from the heat and immediately place the pan in a bowl of cold water to stop the cooking process. Set aside.

Place the egg yolks in a bowl and whisk in the infused milk slowly until thoroughly combined. Return the mixture to the clean pan and cook over a gentle heat, stirring until thickened, but do not boil. Strain it into the honey and stir until well combined. (It may be necessary to warm the mixture gently.) Allow to cool, then cover and chill for 30 minutes.

Place the chilled mixture in an ice cream machine and freeze according to the manufacturer's instructions. If you do not have an ice cream machine, place the custard mixture in a clean enamelled or stainless steel roasting tin and freeze for about 1 hour. Stir the ice cream as it begins to set around the edges and return to the freezer. Repeat until the ice cream is completely frozen (this will take 4 to 6 hours), then transfer to a freezerproof container and return to the freezer. Serve the ice cream drizzled with honey and accompanied by the Orange Tuile Biscuits.