¾ cup sugar
2 tbsp truffled honey
2 cups cream
1 tsp vanilla bean paste
- In a bowl over a pot of simmering water whisk together the eggs, yolks, sugar and truffled honey thoroughly for about 8 minutes or until pale and doubled in volume, then set aside to cool.
- In another bowl whip the cream and vanilla until soft peaks form.
- Combine the two mixtures together. Pour into a freezer friendly container and set in the freezer for a minimum of 4 hours.
* You can also rub the truffled honey on a chicken before roasting for a delicious glaze effect or use on your roast carrots or drizzle over a tea cake for a tasty addition.