Make José Pizarro's apple tatin with honey ice cream

The ice cream

1. Heat the milk with the sugar until almost boiling.
2. Combine the honey, egg yolks and salt together in a bowl and beat until light and fluffy. Pour the hot milk over the egg mixture, stirring until smooth.
3. Pour the mixture back into a clean pan, put over a medium-low heat and cook, stirring constantly, until you have a thick, smooth custard.
4. Pour into a bowl and, when cold, stir in the cream.
5. Pour into an ice-cream maker and churn until set, then scoop into a container and freeze until ready to serve. If you don’t have an ice-cream maker, pour the mixture into a deep plastic container and freeze for 2 hours, then beat with an electric hand whisk to break up the crystals and freeze for a further hour. Repeat twice, then freeze until solid.

The tarte tatin

1. Pour the sugar into a heavy-based ovenproof frying pan with a 20cm base, and add a couple of tablespoons of water.
2. Stir to mix, then place over a low heat and cook very gently, stirring, until the sugar has dissolved.
3. Stop stirring, increase the heat to high and bubble until you have a dark golden caramel.
4. Add the butter, stirring quickly until smooth, then put the apples – cut side up – into the pan with the thyme.
5. Return to a low heat and cook for 10 minutes, then set aside to cool.
6. Preheat the oven to 200°C.
7. Roll the pastry out on a lightly floured surface and cut out a round a bit bigger than the pan.
8. Tuck the pastry over the top of the apples so it sits snuggly round the side of the pan.
9. Bake for 25-30 minutes until the pastry is golden.
10. Leave to stand for 10 minutes before turning out onto a plate and serving with the salted honey ice cream.