Honey and Brandy Ice Cream


  • 6 eggs, separated
  • 300 ml/½ pt clear honey
  • 150 ml/¼ pt brandy
  • 600 ml/1 pt whipped double cream (preferably Jersey cream)
  • 225 g/8 oz icing sugar


Beat the egg yolks until they are thick. Beat the egg whites until they are stiff, then fold them together.

Mix the remaining ingredients together and fold into the egg mixture. Put in a container and freeze for 4–5 hours before serving. This is a very soft and very rich ice cream.