Separate eggs. Mix egg yolks with honey + milk and whip creamy over a hot water bath for 5 minutes; then stir cold. Scatter cinnamon powder, add rum and fold in with the whipped cream. Beat egg whites with sugar until stiff and fold in as well. Pour the mixture into an oblong shape and let it freeze for at least 5 hours.
Sauce:
Mix the red and port wine, honey and orange jam well. Fold in the plums; they should be well covered by the liquid. Cover and leave the sauce to stand for at least 24 hours.
Tip: as a decorative orange peel strips (untreated)