4 egg yolks 4 tbsp honey 3 tbsp whisky 300 ml creamBeat the egg yolks on high speed until they are thick and pale in colour - this takes a long time; more than 5 minutes.
Heat the honey to boiling point, then slowly add it to the beaten egg yolks, beating all the time. Once the honey is all added, beat the mixture on high speed for 10 minutes, until it is thick and cool. Beat in the whisky.
Beat the cream until it is thick, but not stiff. Fold it into the egg mixture.
I put the mixture into my icecream maker, setting it for hard freeze, then transfer it into the freezer for storage. However, this icecream does not need to be frozen using an icecream machine - it can be packed into a container and put straight into the freezer. It doesn't ever freeze solid - the whisky ensures that it remains just soft enough to be able to serve directly from the freezer without having to wait.