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1
Prepare a large bowl or pan of ice water.
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2
In a small skillet, melt the butter over medium heat.
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3
Add the nuts, and sprinkle with the 2 tablespoons sugar.
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4
Cook, stirring continuously; until the nuts are toasted and caramelized, about 2 minutes.
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5
Set aside to cool.
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6
In a small bowl, mash the zest with the remaining 1 teaspoon sugar to release the oils.
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7
In the top of a double boiler, heat the half-and-half over simmering water until steaming.
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8
In a bowl, whisk the egg yolks until blended, then whisk in the honey and sugared zest.
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9
Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half .
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10
Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes.
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11
Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.
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12
Transfer to a container and stir in the cream.
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13
Cover and refrigerate until thoroughly chilled, about 3 hours.
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14
Freeze in an ice cream maker according to the manufacturers instructions.
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15
When the ice cream is almost frozen, spoon in the liqueur, if desired, and churn until blended in, about 1 minute more.
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16
Add the nuts and churn until blended in, about 15 seconds more.
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17
Transfer to a container, cover, and freeze until firm, about 2 hours
