For the vanilla ice cream, gently heat the fresh milk, cream, liquid glucose and powdered milk in a large pan over a medium heat.
Mix the egg yolks with the sugar in a large mixing bowl. Pour the hot milk into the bowl and add the vanilla pods and seeds. Return the mixture to the pan and cook at 80C/180F (using a thermometer to check the temperature) for 4-5 minutes.
Remove the mixture from the heat and leave to cool. Meanwhile, clean the bowl and, once the mixture is cool, pour it back into the bowl. Cover with cling film and chill in the fridge.
When the custard is cold, churn in an ice cream maker according to manufacturer's instructions.
For the candied tomatoes, peel the tomatoes by placing them in a pan of boiling water for a few seconds, remove with a slotted spoon and transfer to a bowl of iced water. The skins will peel away easily.
Warm the honey and all the spices in a pan up to 80C/180F, using a thermometer to ensure you maintain the correct temperature. Cook at this temperature for ten minutes and then add the tomatoes. Cook for a further ten minutes.
Remove the tomatoes from the pan with a slotted spoon and place on a tray to cool. Discard the honey and spices (or use in another dish).
For the cinnamon biscuit, preheat the oven to 160C/320F/Gas 3 and line a baking tray with greaseproof paper. Mix the butter, confectioners' sugar, salt and egg yolk together in a bowl until well combined. Fold in the plain flour, fine cornmeal, tapioca flour and cinnamon.
Spread the mixture onto the lined baking tray. Bake in the oven for 5-8 minutes. Remove the tray from the oven and slice the biscuit into rectangles.
To serve, arrange two candied tomatoes on each serving plate with a scoop of ice cream and two rectangles of biscuit alongside. Decorate with the quartered citrus fruit and serve immediately.
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