Vrons' Honey, Brandy and Real Cream, Icecream

Serves 8-10

3 Large Eggs
1.5 oz Castor Sugar
8 fl oz Whipping Cream
4.5 tbs Honey
3 tbs Brandy

Separate eggs. Whip egg whites to form stiff peaks. Whisk in the sugar.
Lightly whip egg yolks by themselves and then whip them in to the mixture until an even colour is achieved.

In a second bowl. Whisk cream and brandy until it hangs on the whisk then add honey tsb at a time. Fold it all in to the first mixture, and freeze for 3-6 hours.

The finnished icecream does tend to seperate a little which gives a some variety to the texture.

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