Heather Honey and Whisky Ice Cream

• 4 egg yolks
• 8 oz (250 g) thick (not clear) heather honey

Whisk the egg yolks with the honey until the mixture has doubled in volume. Whisk in the cream and add the whisky to taste. Pour into containers and freeze for 2 to 3 hours.

It is not necessary to beat this ice cream it will set itself.