Prepare the ice cream
Heat the milk, teabag, sugar and salt in a pan and leave to absorb for approx. 10 mins. Remove the teabag, pour half of the milk in with the egg yolks and mix well. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly, until the mixture thickens and turns creamy. Pour the mixture through a sieve to create a cream, stir well. Stir in the honey, leave to cool. Cover and chill for 8 hrs. or overnight.
Stir the ice cream mixture, freeze for approx. 5 hrs., stirring with a whisk at least 4 times.
Place the plums in an ovenproof dish. Add the sugar, lemon juice and camomile and mix together.
Approx. 25 mins. in the centre of an oven preheated to 200°C. Leave the compote to cool, serve with the ice cream.