Put the chocolate on to melt in a double boiler.
In a saucepan, place the sugar and honey and heat gently, swirling the pan every few minutes until the sugar has melted. Once melted, bring to a boil for a few minutes until it is a deep golden brown.
Remove the caramel from the heat and add the butter and milk – removing from the heat will help to prevent the mixture spitting when the cold ingredients go in. Whisk well until they’re completely incorporated, then return the pot to the heat. Allow the caramel to bubble for 5 to 10 minutes until it has thickened a little. It's very important to be extremely careful when working with cooked sugar such as caramel to prevent any possible burns, so use the back hobs if you have kids so that the pot handles are unreachable. Resist the temptation of sticking your finger to taste.
Meanwhile, chop the nuts. Mix the popped corn with the toasted nuts.
Tip the popcorn-nut-mix into the caramel and stir until coated.
Save about a 1/6 of it – tip it into a plastic freezer bag then split the rest between two 20 cm loose bottom cake tins that have been greased on the bottom only with butter. Press firmly to form an even layer.
Stir the butter into the melted chocolate.
Pour over the two popcorn bases and spread evenly with a spatula.
Divide the ice cream between the two cake tins and level with a spoon dipped in hot water. Freeze, preferable overnight.
Remove the cakes from the freezer. Stack one onto a cake stand. Spread over two thirds of the lemon curd. Top with the other cake layer. Then spread over the remaining one third of lemon curd. Top with the remaining popcorn-nut mix – bash it in the freezer bag and scatter over and around and garnish with mint sprigs. Serve immediately.