Honey and Cognac Ice Cream

• 6 eggs
• ½ lb. (225 g.) clear honey
• brandy

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.</