Method
Place the celeriac in a pan with the thyme sprigs and pour over the milk. Place the pan over a medium heat and bring to a gentle simmer. Place a
lid just ajar on the pan to part-cover and cook the celeriac for about
25–30 minutes, until just tender. Remove the thyme sprigs from the pan, then ladle the contents into the jug of a blender and purée until you have a silky-smooth texture. If it’s not completely smooth, pass it through a sieve.
Whisk the egg yolks and sugar together in a large bowl until well combined. Pour the hot purée over the eggs, whisking as you go. Pour the mixture into clean pan and set over a really low heat. Cook, stirring continuously, until the custard has thickened enough to coat the back of a spoon.
Pour the custard through a fine sieve into a clean bowl and stir in the cream and honey. Leave the custard to cool completely, then pour it into an ice-cream machine and churn until it’s soft-set (how long this takes will depend on your machine). Spoon the ice cream into a freezer-proof container and stir in the roughly broken fudge until evenly distributed. Cover and place in the freezer to set.
Remove the ice cream from the freezer 20 minutes before you intend to serve it – it’ll be much easier to scoop that way. Serve in scoops or in cones with a few thyme leaves sprinkled over the top.
