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["ALMOND SPONGE: Beat the flour, almonds, sugar, honey and beurre noisette together until they form a smooth paste.", "Beat in the egg whites once again until the mix becomes smooth", "ALMOND SPONGE: For each financier sheet, spread a thin layer of the paste over the baking paper with a palette knife.", "Preheat a fan-assisted oven to 180C and Bake for around six minutes.", "Cool and store the sheets in an airtight container, leaving them on the baking paper.", "VANILLA ICE CREAM: Bring the milk and cream to the boil in a stainless steel.", "Add the Vanilla.", "Take off the heat.", "Cover the pan with cling film and let the milk-cream cool completely.", "Strain into a bowl or fresh sauce pan.", "VANILLA ICE CREAM: Whisk the egg yolks and sugar.", "Combine with the milk and cream.", "Heat gently, stirring all the time, to make the ice cream base.", "Cool and churn.", "Once churned spread the ice cream on top of the almond sponge and freeze.", "MERINGUE: Whisk the egg whites till they start to become fluffy, Add the icing sugar and continue whisking till they rise and stiffen.", "The meringue should be stiff and firm to touch.", "ASSEMBLY: Using a size 40mm cutter, cut out an ice cream cylinder on its biscuit base.", "Fill a piping bag with meringue and snip off the end to give a 5mm hole.", "Pipe lines of meringue over the top and down the sides of the ice cream.", "It's very important that there are no gaps.", "ASSEMBLY: To achieve a finish that makes the outside look like a ""hedgehog"
