Place the 3 cups of milk, heavy cream, honey comb, honey, cloves and sugar in a medium thick-bottomed saucepan. Heat the contents of the saucepan on a medium-high flame, stir and bring to a rolling boil. Remove the pan from the stove and pick out and discard the cloves with a slotted spoon.

In the meantime, prepare a slurry of the cornstarch and 4 tablespoons of milk to form a smooth paste.

Place the milk back on the stove and heat on medium-high heat until it begins to boil. Once the milk starts to boil, quickly whisk in the cornstarch slurry and continue to whisk until the milk begins to thicken. Scrape the sides of the saucepan frequently with a silicone spatula during cooking. Boil the milk for 2 minutes, the ice cream base will acquire a thick custard like consistency.

Remove from stove and pass the ice cream base through a sieve to remove any lumps. Cool the ice cream base to around 40 degrees F, stir in the orange blossom water and then pour it into a pre-chilled ice cream canister and follow the manufacturer's instructions to churn the ice cream. Once the ice cream is formed, transfer it to an airtight freezer-safe container. Fold the chopped orange bits into the ice cream. Seal and freeze the ice cream for at least 4 hours, preferably overnight before serving.