8oz clear honey
4 tbsp water
6 egg yolks
¾ pint double cream
Put the honey and water into a pan and bring to the boil.
Leave until lukewarm and put into a bowl over a pan of hot water.
Add the egg yolks and whip until thick and creamy.
Take off the heat and continue beating until cold.
Whip the cream to soft peaks.
Fold in to the honey mixture.
Put into a metal basin or mould, cover and freeze.
When firm turn on to a chilled serving dish.
This ice cream is soft enough to be spooned straight from the freezer.