Ingredients

1/3 cup honey

3 large eggs

Pinch of salt

300 ml whipping cream

Method

Place honey in a small saucepan, bring to boil, approximately two minutes. Whisk eggs and salt in an electric mixer until light and fluffy.

Gradually add hot honey, beating at the same time. While cream in a chilled bowl until soft peaks form. Fold into egg mixture.

Pour into cold freezer trays or a 15 cm by 23 cm (2-litre) pre-chilled ice-cream plastic container.