3 eggs
2 yolks
¾ cup sugar
2 tbsp truffled honey
2 cups cream
1 tsp vanilla bean paste

In a bowl over a pot of simmering water whisk together the eggs, yolks, sugar and truffled honey thoroughly for about 8 minutes or until pale and doubled in volume, then set aside to cool.

In another bowl whip the cream and vanilla until soft peaks form.

Combine the two mixtures together. Pour into a freezer friendly container and set in the freezer for a minimum of 4 hours.

You can also rub the truffled honey on a chicken before roasting for a delicious glaze effect or use on your roast carrots or drizzle over a tea cake for a tasty addition.