4c light cream
2 tsp vanilla extract, or 1 vanilla bean
1). Separate the eggs, and beat the egg yolks until smooth.
2). Gradually add the honey, beating until thick.
3). In another bowl, beat the egg whites until stiff.
4). Add the mixtures together with the cream in a saucepan and heat on medium for 15 mins, stirring constantly. Add the split vanilla bean to the pot if using one, otherwise stir in vanilla extract.
5). Pour into a freezer-proof container with a lid and allow to freeze, stirring it every few hours to break up the ice crystals.
Creamy Vanilla Icecream November 15, 2008