The day before. Heat the milk and cream in a saucepan until slightly simmering. Turn off the heat and add a tablespoon of vanilla essence.
Beat the egg yolks with the sugar until light and pale, add a tablespoon of honey and a teaspoon of carob seed flour, then stir them thoroughly into the yolks.
Pour slowly the milk and cream in a thin stream into the egg yolks and stir constantly with a whisk to prevent the eggs from curdling.
Put the custard in a double boiler on the stove and heat till 83°C or mix with a whisk until it reaches the first boil. Turn off, cover with cling film and let it cool, then move it in the fridge until the next day.
The next day. Pour the custard into the chilled ice cream maker and follow the instructions. Just before the ice cream is ready, crush the amaretti biscuits with a rolling pin to grind them into a fine powder and add in into the ice cream for the last 5 minutes.
Put the ice cream in a plastic or metal container and transfer it into the freezer for a few hours. Take it off ten minutes before serving and decorate with other amaretti crumbs.