Cut the loaf of bread in half.

Cut a square grid into the bread, try not to go all the way to the bottom. Also, leave the squares in the bread. This is just to create some separation for the butter and honey to melt into the center.

Butter the top of the bread and drizzle on a generous amount of honey.

Broil in the oven for just a few minutes or until the top of the bread is nice and toasty.

Remove from the oven and top with giant scoops of Earl Grey ice cream (recipe below).

Drizzle with more honey, top with whipped cream and a sprig of mint!

In a small bowl combine 2 tablespoons whole milk and the cornstarch to make a slurry (a thin paste).

In another bowl, whip the room temperature cream cheese and salt together until creamy with no bumps.

Pour the heavy cream, sugar, corn syrup and remaining milk into a medium sauce pan. Bring to a boil over high heat stirring constantly. Boil for 4 minutes.

Remove from the heat and whisk in the cornstarch and milk slurry.

Add in the 6 bags of Earl Grey tea to steep in the mixture. Return to a boil over medium heat (with the tea in the miand stir until mixture thickens.

Remove the tea bags, pour into a heat-proof bowl and let it cool in the freezer for about 20 minutes. You just want to get the temperature down before you add it into an ice cream machine. You can do an ice bath, but I think this is easier and it works.

Once the mixture is cooled, pour it into your ice cream machine and follow the ice cream maker directions for freezing.

Pour into a container to freeze. Add to your Honey Toast creation and enjoy!!