In a large saucepan, add the Whole Milk (800 milliliter) and Caster Sugar (80 gram). Heat gently until the sugar has dissolved.
Increase the heat to a simmer and add the Sweetened Condensed Milk (100 milliliter) and Liquid Glucose (20 gram).
While the milk is simmering, soak the Gelatin Sheet (1) in cold water for 10 minutes. Squeeze the gelatin to remove the excess water.
Remove the milk mixture from the heat and add the gelatin. Stir well to combine.
Leave to cool overnight in the fridge, or for at least 4-5 hours.
Pour the mixture into an ice cream churner and churn according to the instructions. Once churned to the consistency of soft serve ice cream, transfer to a container and keep in the freezer until ready to serve.
Put the Caster Sugar (200 gram), Liquid Glucose (70 gram), Honey (35 gram), and Water (3 tablespoon) into a saucepan and cook over a medium-high heat, stirring occasionally until a golden caramel has formed and is bubbling.
Add the Baking Soda (1 tablespoon) and mix in. The honeycomb will expand quickly so be careful. Tip the mix into a sheet pan lined with baking paper. Leave to cool and set.
Once cold, bash the honeycomb into pieces and set aside.
Put the Fresh Raspberries (120 gram), Caster Sugar (1 tablespoon), and Lemon Juice (1 splash) into a blender. Blitz until smooth. Pass through a fine sieve and place the mix aside.
Into a bowl, add the Fresh Raspberries (12) and sprinkle the Caster Sugar (1/4 teaspoon) over the top. Add the Apple Cider Vinegar (1/2 teaspoon) and mix well. Leave for 10 minutes before serving, stirring several times.
To serve, paint each plate with one brush of the raspberry coulis. Put a scoop of ice cream in the middle, then scatter honeycomb, Edible Flowers (to taste), Baby Basil (to taste), and raspberries around the plate. Serve immediately. Enjoy!