| 4 egg yolks |
|
beat |
Return to gentle heat, stir continuously until thickened. Cool, refrigerate. |
|
Mix in |
Fold gently. Freeze, beat every 30 minutes or until frozen. |
| 80g sugar |
| 510ml milk |
scald |
|
drizzle in, beating continuously |
| 6 tablespoons whisky |
|
| 1 tablespoon runny honey |
|
| 300ml double cream |
Beat softly |
|
Gently fold in |
|