6 egg yolks
½ pint honey (a little less than 1 lb jar)
2 tbsp whisky
½ pint double cream
3 tbsp bitter orange marmalade
3 tbsp whisky
3 tbsp water (not always necessary
In a large bowl, beat the egg yolks until very light and fluffy.
In a small saucepan heat the honey until just boiling.
Pour the hot honey in a thin, steady stream over the egg yolks, beating all the time until the mixture is cool and the yolks increased in volume, about 3 minutes.
Add the whisky and stir well to combine.
Whip the cream to soft peaks.
Carefully fold into the egg mixture, blending well.
Pour the ice cream into a bowl and freeze overnight.
To make the sauce combine all the ingredients in a small saucepan and simmer over a low heat until the marmalade has melted. Leave to cool.
This ice cream is soft enough to be spooned straight from the freezer.