Tip the cornflakes into a large bowl and pour over the milk. Cover with cling film and leave to soak in the fridge overnight.

Strain the milk and discard the soggy cornflakes. You should have achieved about 600ml of cornflake infused milk.

Pour the milk and the cream into a large saucepan and bring to an even boil.

Meanwhile whisk together the egg yolks and caster sugar in a large mixing bowl until they are pale, thick and frothy.

Once the milk and cream have boiled, turn off the heat and very carefully pour into the egg yolks and sugar in a very thin stream whisking it in all the while.

Pour it all into a bain marie set over a pan of simmering water. Bring the cornflake custard up to 70°C, whisking all the while to avoid lumps and curdling.

Remove the bain marie from the heat and plunge the bowl into a sink full of iced water to immediately drop the temperature. Stir the custard until the temperature begins to cool. Remove from the ice bath, cover the surface of the custard with clingfilm to ward off any skin forming then leave to chill in the fridge overnight.

Once the custard is thoroughly chilled then churn in an ice cream machine until it forms a thick dropping consistency.

Pour the soft set ice cream into a 9 inch loaf tin, cover tightly with cling film and place in the freezer to set overnight.

To make the crunchy honey nuts first spread the peanuts on a baking tray and roast in the oven for 10 minutes at 180°C.

Remove the peanuts from the oven and chop roughly.

Meanwhile boil the honey and sugar with a pinch of salt in a medium saucepan until it reaches a rolling boil, turn down slightly and cook for about 2 minutes until the honey caramel darkens slightly.

Turn off the heat then tip the peanuts into the saucepan. Mix quickly until the peanuts are evenly coated then pour onto baking parchment and leave to harden for 30 minutes. Once hardened, chop roughly.

Remove the ice cream from the freezer and turn it out of the loaf tin. If this is proving difficult, either run a blow torch around the outside of the tin or carefully run the bottom of the tin under hot water.

Once the ice cream has been removed cut into slices, neatening the edges evenly. Quickly insert the lollipop sticks into the base of the ice cream slices and place on baking parchment lined baking trays then return to the freezer until needed.

Melt the chocolate with the coconut oil in a bain marie or a metal bowl set over simmering water, then once melted pour into a glass.

Remove your ice cream from the freezer and dip in and out of the melted chocolate quickly. Place back onto the parchment lined baking tray and sprinkle with the crunchy honey nuts.

Place the ice creams back into the freezer to set for about 10 minutes before serving.