• 1/3 cup honey
• 3 large eggs
• pinch of salt
• 300ml whipping cream

Directions :

1. Place honey in a small saucepan, bring to boil, approximately two minutes. Whisk eggs and salt in an electric mixer until light and fluffy.
2. Gradually add hot honey, beating at the same time. While cream in a chilled bowl until soft peaks form. Fold into egg mixture.
3. Pour into cold freezer trays or a 15cm by 23cm (2-litre) pre-chilled ice-cream plastic container.