1/2 cup honey
8 egg yolks
1 cup heavy cream
Chopped toasted almonds, to serve
- Spritz 9×5 loaf pan with water, line with plastic wrap overlapping long sides
- Heat honey in small saucepan over medium heat to 240
- Beat eggs at low speed while streaming in honey, until mixture is pale and double in volume
- Beat cream until stiff and fold into yolk mixture
- Pour mixture into loaf pan, fold plastic wrap over to cover, and freeze
- Serve sliced, sprinkled with toasted almonds and drizzled with honey
