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Honey and Whiskey Ice Cream

300 ml double cream
60 ml whiskey
60 ml liquid honey
4 large egg yolks


Whip the cream until it is thick adding the whisky gradually. Put the honey in a small pan and heat it. At the same time beat the yolks in a bowl. Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick. Gently fold in the cream and whisky mixture. Put the mixture in a freezerproof container and freeze for three hours minimum.

Source: www.food.com