Honey ice cream with honey candied walnuts

Simmer honey, sugar and water in a small pan on medium-low about five minutes.

Add the walnuts and coat thoroughly; a bigger pan is better.

Lift the walnuts with a slotted spoon onto a parchment-lined baking tray, spread evenly, and bake at 350F about 15 minutes, turning at least once.

Mix heavy cream with the strained honey walnut syrup and a little sugar; churn in an ice cream machine until sturdy and creamy.

Give the walnuts a final stir and cool slightly.

Transfer the ice cream to a chilled bowl and freeze briefly to stiffen.

Scoop with a wet ice cream scoop into an ice cold mug and top with the honey candied walnuts.