Simmer cream, milk, and vanilla pod in a saucepan for the ice cream.
Whisk egg yolks and caster sugar together in a mixing bowl.
Stir whisky into hot cream, simmer, then whisk into the egg mixture.
Heat mixture until thick enough to coat a spoon, then strain and churn in an ice cream maker.
Preheat your oven to 180°C.
Layer sliced croissants and sultanas in an ovenproof dish and dot with butter.
Boil cream, milk, and vanilla, then whisk in white chocolate until melted.
Whisk eggs, yolks, and sugar, then combine with the hot chocolate custard and whisky.
Sieve the custard over croissants and let soak for 20 minutes.
Cover with foil and bake for 30 minutes until the custard is set.
Dust pudding with icing sugar and caramelise with a blowtorch or grill.
Boil milk, honeycomb, and lecithin, then froth using a stick blender.
Serve pudding slices topped with ice cream and honeycomb foam.