Honey and Cognac Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
London SW1

Chef/proprietor Patrick Gwynn-Jones


  • 6 eggs
  • ½ lb. (225 g.) clear honey
  • brandy—fill the ½ lb. jar
  • ½ lb. (225 g.) icing sugar
  • ¾ pint (425 ml.) double cream


Separate the eggs into different bowls. Whisk the whites until stiff. Add the icing sugar and whisk until very white and stiff.

In another bowl combine the beaten egg yolks, jar of honey and the ‘honey jar' measure of brandy. Add to the stiff whites and blend. Add the cream and blend all together. Freeze for 2-3 hours. Remix and set to freeze again. Serve with Langue de Chat biscuits.