Instructions: In a small bowl soften gelatin in 3 tablespoons cold water for 5 minutes. In a small saucepan combine sugar, honey and remaining water, bring to a boil, stirring, and simmer, stirring, until sugar is dissolved. Add gelatin mixture and stir until gelatin is dissolved.

Transfer mixture to a metal bowl set in a bowl of ice water and stir until cool. Add 1 1/2 cups of cream, stir until cold and with an electric mixer beat until thickened and almost double in volume. Stir in vanilla and fold in remaining cream, lightly whipped.

Transfer to an ice cream freezer and freeze according to directions.

This recipe yields about 1 quart.

Yield: 1 quart

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