This fine recipe is valid for about four portions of ice cream.
2 egg yolks
ca, 90g fir honey
400ml sweet cream
Coldbeat the two eggs and the egg yolk with the slightly warm fir honey. It is recommended to beat everything for the first time in a warm water bath until everything is well mixed. Then continue beating in the cold water bath until a firm, foamy consistency is achieved.
Then beat the cream stiffly and later lightly lift under the honey-egg mixture.
Finally, fill the fine mass in four small shapes and freeze, the honey ice cream is ready and the guests will be amazed.
After dispersing the moulds on the plate, add a dash of honey liquor over the ice.