Instructions: Put the honey into a heavy-based saucepan and boil for 3 minutes so it caramelises. Take it off the heat and let the bubbles subside.

Beat the eggs until light and frothy and then slowly pour in the caramelised honey in a continual stream while beating the eggs constantly. Beat for another 5 minutes and then pop the mixture into the fridge for 30 minutes.

Fold in the whipped cream, pour the mixture into a chilled metal container and freeze for 6 hours, keep in the freezer until you re ready to serve it.

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